Herbed Onion Bread Recipe

5 4 5
Herbed Onion Bread Recipe
Herbed Onion Bread Recipe photo by Taste of Home
Publisher Photo

Herbed Onion Bread Recipe

Read Reviews
5 4 5
Publisher Photo
I really enjoy the convenience of my bread machine and use it often. Of all the recipes I've made in it, this is one of the best. The wonderful aroma while this herbed bread is baking makes it hard to wait for a savory slice.
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3 hours + cooling

Ingredients

  • 1 cup plus 1 tablespoon water (70° to 80°)
  • 2 tablespoons butter, softened
  • 1-1/4 teaspoons salt
  • 3 cups bread flour
  • 2 teaspoons dried minced onion
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon poppy seeds
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons sugar
  • 1-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggest 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 of water or flour if needed). Yield: 1 loaf (1-1/2 pounds and 16 slices).
Originally published as Herbed Onion Bread in Taste of Home August/September 2001, p31

Nutritional Facts

1 slice: 100 calories, 2g fat (1g saturated fat), 4mg cholesterol, 204mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1 cup plus 1 tablespoon water (70° to 80°)
  • 2 tablespoons butter, softened
  • 1-1/4 teaspoons salt
  • 3 cups bread flour
  • 2 teaspoons dried minced onion
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon poppy seeds
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons sugar
  • 1-1/2 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggest 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 of water or flour if needed). Yield: 1 loaf (1-1/2 pounds and 16 slices).
Originally published as Herbed Onion Bread in Taste of Home August/September 2001, p31

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Reviews forHerbed Onion Bread

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MY REVIEW
Jenny TePoel User ID: 3758322 274854
Reviewed Oct. 4, 2017

"Awesome! Perfect with a wild rice soup I threw together yesterday . My husband loved it! I'll be making this one again."

MY REVIEW
wrenjen523 User ID: 7407554 124665
Reviewed Nov. 28, 2013

"Very easy to make, and enjoyed by the family. I'm not sure that we enjoyed it enough for 5 stars, but both my parents said it was make again bread."

MY REVIEW
kcudworth User ID: 1670349 55832
Reviewed Mar. 28, 2012

"This is absolutely the BEST bread we have ever eaten. It is now our family favorite and make it often. We did change it a little though. We use milk and fresh onions. It's the BEST!"

MY REVIEW
kekeknibbe User ID: 4999506 89316
Reviewed Mar. 27, 2010

"This bread is divine! It's so tasty to go with soups, meats, EVERYTHING! Plus, since it's made in the bread machine, it's prepped ahead of time and done when you want the meal to be served. I have made this for years and will make it for many more!"

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