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“I often make homemade French bread to serve with soup for my family,” says Ruth Fueller of Barmstedt, Germany. “Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver.”
Nutritional Facts 1 serving (1 slice) equals 46 calories, trace fat (trace saturated fat), 7 mg cholesterol, 148 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.
Originally published as Onion French Bread in Simple & Delicious May/June 2006, p53
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Reviewed on Jan. 05, 2012 by Motorhomegal
I agree, it sounds EXCELLENT, and I shall give it a try. Personally, I prefer smaller loaves for just the two of us. Here is one you might enjoy..... Everything Bread THIS HAS TO BE THE BEST WEVE EVER EATEN ! USED KITCHENAID FOR 8 MIN TO KNEAD. MAKES ONE HUGE LOAF....WILL MAKE TWO SMALLER ONES NEXT TIME. 25 ServingsPrep: 45 min. + rising Bake: 25 min. Makes two small or 1 LARGE loaf 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110° to 115°) 1 cup warm 2% milk (110° to 115°) 1/4 cup butter, softened 2 tablespoons sugar 1 egg yolk 1-1/2 teaspoons salt 4 to 4-1/2 cups all-purpose flour 1 egg white 2 teaspoons water 1 teaspoon coarse sea salt or kosher salt 1 teaspoon dried minced onion May add some garlic powder to dough next time as well as on top. OR minced garlic to dough 1 teaspoon each sesame seeds,poppy seeds,dried minced onions,garlic powder and salt for my toppings Directions In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf
I agree, it sounds EXCELLENT, and I shall give it a try. Personally, I prefer smaller loaves for just the two of us. Here is one you might enjoy.....
THIS HAS TO BE THE BEST WEVE EVER EATEN ! USED KITCHENAID FOR 8 MIN TO KNEAD. MAKES ONE HUGE LOAF....WILL MAKE TWO SMALLER ONES NEXT TIME.
25 ServingsPrep: 45 min. + rising Bake: 25 min. Makes two small or 1 LARGE loaf
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
2 tablespoons sugar
1 egg yolk
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
1 egg white
2 teaspoons water
1 teaspoon coarse sea salt or kosher salt
1 teaspoon dried minced onion May add some garlic powder to dough next time as well as on top. OR minced garlic to dough
1 teaspoon each sesame seeds,poppy seeds,dried minced onions,garlic powder and salt for my toppings Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf
Reviewed on Jan. 05, 2012 by germanycook
Maybe 1/2 cup does seem like a lot, but I made this just as the recipe said and it was not too strong. The loaves were slightly smaller than the normal french bread, but all in all an excellent recipe - i'm definitely going to make it again! Hope this helps.
Reviewed on Jan. 03, 2012 by Motorhomegal
This sounds REALLY, REALLY GOOD, but doesn't 1/2 CUP dried, minced onion sound like overkill with only three cups of flour ? Also says it makes 'two tasty loaves.' Bet they're pretty tiny. Anyone else have an opinion ??
Reviewed on Jan. 03, 2012 by germanycook
Good and quite easy. It needed more water after 5 mins of mixing. Easy to shape, and the onion taste wasnt too strong. But then I'm always surprised when my yeast breads actually turn out!!
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