ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
BRAIDED ONION LOAF
This recipe won the blue ribbon for "Best Loaf of Bread" at our county fair a few years ago. One bite and you'll see why the tender savory slices appealed to the judges.-Linda Knoll, Jackson, Michigan
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 20x4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side., Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack.
Nutrition Facts : Calories 198 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 294mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
JEWISH ONION BREAD
Steps:
- Make dough:
- Stir together water, yeast, and sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together 2 1/2 cups flour and 1 1/2 teaspoons salt in a large bowl, then add yeast mixture and 2 tablespoons oil and stir until a dough forms. Turn out dough onto a floured surface and knead, adding enough of remaining cup flour, a little at a time, as needed to prevent stickiness, until smooth and elastic, about 8 minutes.
- Form dough into a ball and transfer to an oiled large bowl, turning to coat with oil. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 2 hours.
- Cook onions while dough rises:
- Cook onions in remaining tablespoon oil with remaining teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until slightly softened, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and cook onions, lifting parchment to stir frequently, until very soft and pale golden, 12 to 15 minutes.
- Shape and bake bread:
- Transfer dough to a 15- by 10- by 1-inch baking pan and stretch dough, first by pulling with your hands, then by pressing your fingertips into dough and working outward from center, until dough fills pan. Prick dough all over at 1-inch intervals with a fork, leaving a 1-inch border all around sides, and cover loosely with oiled plastic wrap (oiled side down). Let dough rise slightly in draft-free place at warm room temperature, 30 minutes.
- While dough rises, put oven rack in middle position and preheat oven to 400°F.
- Gently brush dough with some egg wash, being careful not to deflate dough. Scatter onions evenly over dough, leaving a 1-inch border, then sprinkle with nigella seeds.
- Bake until top is golden and bottom sounds hollow when tapped, about 30 minutes. Lift bread from pan and transfer to a rack to cool slightly.
- Cut into roughly 3-inch squares before serving.
- *Available at specialty foods shops and Kalustyan's (800-352-3451).
ONION HERB BREAD
I've been making this easy bread for years. It goes great with a casserole, soup or stew. I've taken it to many picnics and potluck suppers. Many people have asked for the recipe, and they're always surprised at how simple it is to make!
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 servings).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMELIZED ONION FLATBREAD WITH SPICED OLIVE OIL
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside.
- Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes.
- Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half.
- Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil
- Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving.
SWEET ONION BREAD
Steps:
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
- Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
ONION BREAD
Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Pour scalded milk over 2 Tbsp.
- of the butter, the sugar, and the salt.
- Stir until butter is dissolved.
- Sauté the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
- Dissolve the yeast in the warm water.
- Add to the cooled milk mixture.
- Add the herbs to 2 cups of the flour and mix well.
- Add herb and flour mixture to the milk/yeast mixture and mix well.
- Add the onions and the remaining flour and mix thoroughly.
- Turn out onto a floured surface and knead until elastic.
- Place in a buttered bowl, cover and let rise until doubled.
- Punch down and let rise again for 30 minutes.
- Shape into loaves and place in two buttered loaf pans.
- Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
- Turn out of pans and cool on rack.
- Brush crust with butter while hot for a soft crust.
- NOTE: Also makes excellent rolls and breadsticks.
Nutrition Facts : Calories 1956.2, Fat 35.3, SaturatedFat 20.2, Cholesterol 91, Sodium 1448.6, Carbohydrate 351.5, Fiber 14.8, Sugar 20.6, Protein 53.4
ONION PAN BREAD
This quick batter bread is fabulous! If you love the taste of carmelized onions and sweet brown sugar, you must try it! It is more of a biscuit style bread, and best when still warm from the oven, but this is one of the few breads that can successfully be gently reheated in the microwave or oven. The onions form a sweet bottom layer, as they don't actually bake into the bread. I've used less onions than the recipe calls for due to not having enough, and it came out fine, but if you have enough use them all! The onions are so sweet I could almost eat it as dessert. From "How to Cook Everything".
Provided by IHeartDogs
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add onion and saute until softened and starting to become golden, about 10 minutes.
- Grease a 9-inch pie plate with remaining tablespoon butter and sprinkle bottom with brown sugar.
- When onions are done, spread out evenly over brown sugar.
- In large bowl combine flour, baking powder, salt and sugar.
- In small bowl combine egg, milk and oil.
- Quickly mix wet ingredients into the flour mix.
- Spread batter over onions and bake for 35 to 40 minutes.
- Serve warm.
Nutrition Facts : Calories 364.8, Fat 17.6, SaturatedFat 5.6, Cholesterol 56.2, Sodium 645.8, Carbohydrate 44.9, Fiber 1.9, Sugar 7.6, Protein 7.2
ONION NUT BREAD
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. The onions are very sweet so this is more of a tea bread than a savory.
Provided by Outta Here
Categories Quick Breads
Time 1h15m
Yield 18 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Coat a loaf pan with non-stick cooking spray.
- Saute onions in 1/4 cup butter until translucent.
- Sift dry ingredients together into mixing bowl.
- Stir in onions and nuts to coat.
- Beat the egg, milk and remaining butter. Add to the flour mixture and stir until mixed. Batter will be slightly lumpy.
- Spoon into loaf pan and bake 1 hour, or until wooden pick inserted in center comes out clean.
- Turn out onto wire rack and cool before serving.
Nutrition Facts : Calories 426.2, Fat 20.8, SaturatedFat 8.9, Cholesterol 58, Sodium 621.7, Carbohydrate 52.8, Fiber 2.2, Sugar 13.3, Protein 8.5
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