"Paprika adds both color and flavor to this aromatic onion bread that's delicious spread with cream cheese," writes Jackie Robbins of Flint, Michigan. "My family likes it served with goulash."
- 1 cup water (70° to 80°)
- 2 tablespoons butter, softened
- 1/3 cup finely chopped onion
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 3 cups bread flour
- 1 package (1/4 ounce) active dry yeast
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Originally published as Paprika Onion Bread in Quick Cooking January/February 2000, p35
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