|Nutritional Guidelines (per serving)|
Onions are so good for us that we all should try and use them in more of our recipes. I love using chopped onions in breads, but if you have problems with people who don't like the sight of onions, you can always mince the onion before adding it so the dough so that it cannot be seen after the bread is baked.
Chopped onion bread is a great dinner bread that goes with just about every kind of meal, from soups to roasts. Leftover slices can also be made into delicious toast and grilled cheese sandwiches.
- 1 cup milk (room temperature)
- 3/4 cup warm water (95 to 110 degrees F)
- 3 Tbsp sugar
- 1-1/2 Tbsp active dry yeast
- 1-1/2 Tbsp vegetable oil
- 2 tsp salt
- Optional: 1/2 Tbsp garlic powder
- 1/2 cup onion (chopped)
- 6 cups bread flour
Mix milk, water, sugar, yeast, oil, and salt in large bowl. Add garlic, if desired, and chopped onions. Mix in one cup of flour at a time until a stiff dough is formed. You may or may not use the full amount of flour depending on your ingredients and other factors. Turn dough out onto floured board and knead for about 8 minutes.
Put dough in greased bowl. Flip dough over inside bowl so that the top of the dough is also greased. Cover with clean kitchen cloth or plastic wrap and let sit in warm, draft-free place for 45 minutes or until double in size. Punch down. Turn dough out onto floured board and knead for about 5 minutes. Cut dough into 2 equal parts. Form parts into bread loaves.
Grease two bread pans and place dough loaves in them. Cover and let rise in warm, draft-free place for about 45 minutes or until doubled. Optional - To get a glossy coating on the bread, brush egg white on the tops of the dough loaves before placing them in the oven. Bake at 350 degrees F for about 1 hour. Turn loaves out and let cool on rack. When completely cool, loaves can be bagged and frozen for later.
Bread Baking Tips:
You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
Store flour properly to keep it from spoiling.