Recipe Details

Summary

Name: Onion Bread

Category: Breads

1 cup milk, scalded

3 tablespoons granulated sugar

1 tablespoon salt

1 1/2 tablespoons oil

2 tablespoons active dry yeast

1/4 cup warm water

1/2 cup chopped onion

6 cups unbleached flour

Combine milk, sugar, salt and oil in a large bowl and cool until lukewarm. Dissolve yeast in warm

water and stir into the milk mixture. Add the onion. Beat vigorously for 10 minutes, gradually adding

about 4 cups of the flour, until the dough begins to pull away from the sides of the bowl. Turn out on a

lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as

necessary to prevent stickiness. Lightly oil a large bowl. Place dough in a bowl and turn to coat on all

sides. Cover with plastic wrap and let rise in a warm, draft−free place until doubled in bulk — about

45 minutes.

Grease two loaf pans. Punch down the dough. Divide in half, shape into loaves, and place in the pans.

Cover with a tea towel and let rise until doubled in bulk — about 20 minutes. Preheat the oven to 350

degrees F. Bake for 1 hour. Transfer to a wire rack to cool.