Show Subscription Form




Onion French Bread Loaves Recipe
Onion French Bread Loaves Recipe photo by Taste of Home

Onion French Bread Loaves Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 32 servings

Ingredients

  • 1 cup water (70° to 80°)
  • 1/2 cup dried minced onion
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • 1 egg yolk, lightly beaten

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.

Directions

  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under.
  3. Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf.
  4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 2 loaves (about 3/4 pound each, 16 slices).
Originally published as Onion French Bread in Simple & Delicious May/June 2006, p53

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.

Reviews for Onion French Bread Loaves

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 5, 2012

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

MY REVIEW
Reviewed Jan. 5, 2012

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.

MY REVIEW
Reviewed Jan. 3, 2012

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 ??

MY REVIEW
Reviewed Jan. 3, 2012

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!!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT