Monday, January 31, 2011

Onion Bread

There is nothing quite like the smell and taste of homemade bread fresh from your oven. I am a carb lover and don’t plan to change that anytime soon. We had this with the vegetable stew and next time I think I’m going to add a half-cup of shredded sharp cheddar cheese. The onion flavor was definitely there, but not overpowering and the texture was spot on. I was worried that my kids wouldn’t like it with the onions in it, but they all gobbled it up like it was the best bread they’d ever eaten. 

Onion Bread

1 cup warm water
¼ cup diced onion
2 teaspoons sugar
1 ½ teaspoon yeast
1 ½ Tablespoons softened butter
1 teaspoon salt
1 Tablespoon sugar
1 ½ cups all purpose flour
1 ½ cups whole wheat flour
2 Tablespoons dough enhancer

In a small bowl mix the warm water, onion, 2 teaspoons sugar, and yeast until the sugar is dissolved. Let sit for 5 minutes. Put the yeast mixture into a stand mixer, then add butter, salt, 1 Tablespoon sugar, and 1 cup of flour and beat 2 minutes, then add remaining flour and dough enhancer. Knead on medium-low speed using the dough hook for 10 minutes, adding flour as needed to form a slightly sticky dough that doesn’t stick to the sides of the bowl. Grease bowl, put dough into bough, and then turn dough greased side up. Cover with a towel and let rise in a warm place until double, about 1 hour. Punch down, then form into a loaf shape and put into a greased loaf pan. Let rise until double, about 1 hour. Preheat oven for 10 minutes to 375 degrees and bake for 25-30 minutes or until golden brown and when you tap the top crust it sounds hollow. Remove from pan and cool on a wire rack.

Adapted from Just Dutch It!


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