Onion French Bread Loaves Recipe
- 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
- 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).
- 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.
- 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.
- 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).
Reviews for Onion French Bread Loaves
Sort By :
"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.....
- 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
"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."
"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 ??"
"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!!"