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Onion French Bread Loaves

 Onion French Bread Loaves
“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.”
32 ServingsPrep: 25 min. + rising Bake: 20 min.


  • 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

2 of 2

Onion French Bread Loaves (continued)

Directions (continued)

  • pan to a wire rack. Yield: 2 loaves (about 3/4 pound each, 16
  • slices).
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.