When I was in junior high, one of my favourite sandwiches was cheddar and dill pickles on onion bread. Yes, it was odorous, but also delicious! These days I prefer my onion bread sliced thick and toasted with plenty of margarine. Or just sliced hot out of the oven – the loaf in the picture here was still warm when I ate my first slice – yum!
This recipe is altered from one my Gramma made to be used in a bread machine. If you want to use it in your bread machine, reduce the yeast to 2 tsp and add it in last, according to the directions in your machine’s manual.
Gramma’s Onion Bread
Makes 1 loaf
- 1/2 cup + 2 Tbsp very warm water
- 2 Tbsp brown sugar
- 4 tsp rapid baker’s yeast
- 1 packet of onion soup mix
- 1/2 cup non-dairy milk
- 2 Tbsp nutritional yeast
- 2 Tbsp melted margarine or butter
- 3.5 cups all-purpose flour
- Combine warm water with sugar and baker’s yeast in your mixing bowl.
- Allow to sit at room temperature until fully dissolved and bubbly, about 10 minutes
- Stir in onion soup mix, milk, nutritional yeast, and melted margarine.
- Let mixture sit 5 minutes to allow the soup mix to rehydrate.
- Stir in 3/4 of the flour into the liquid mixture.
- Start mixing the dough with the hook of your machine, or vigorously with a wooden spoon.
- Gradually add in all of the flour.
Dough should be soft and stretchy – not too sticky, but not too dry, either. Add more flour if needed.
- Knead for about 10 minutes until silky smooth.
- Place the ball of dough into clean, oiled bowl and cover with plastic wrap.
- Let rise in a warm place for about an hour until doubled in size.
- Punch down dough, knead on the counter with a small amount of flour about five times, and return to the oiled bowl.
- Rise for another hour or so.
- Roll out the dough on a floured counter into a 12×16-inch rectangle, and roll up the long end to make a 12-inch long cylinder.
- Pinch seam closed and orient at bottom of loaf. Pinch each end of the roll and tuck under. Place in the loaf pan, and cover with a damp towel.
- Heat oven to 400F.
- Meanwhile, let loaf rise until the top of dough rises about 1 inch higher than the top of the pan, 10-30 minutes.
- Slash the top of the loaf with a sharp knife and immediately place in oven.
Optional: toss a few ice cubes on the floor of the oven to steam it up and give the loaf a nice crust.
- Bake at 400F for 10 minutes, then turn oven down to 375F.
- Bake for 30 or so more minutes, until the loaf sounds hollow when tapped with a fingernail.