Onion French Bread Recipe

5 2 2
Onion French Bread Recipe
Onion French Bread Recipe photo by Taste of Home
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Onion French Bread Recipe

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5 2 2
Publisher Photo
Holiday meals are even more memorable when I complement them with this chewy onion bread. Day-old slices taste great with soup and sandwich fillings, too.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 5 to 5-1/2 cups all-purpose flour
  • 1 envelope onion soup mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups warm water (120° to 130°)
  • 2 tablespoons shortening
  • 1 large egg white
  • 1 tablespoon water

Directions

In a bowl, combine 2 cups flour, soup mix, yeast, sugar and salt; add warm water and shortening. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead 4-5 times. Divide in half. Roll each portion into a 14x6-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch edges and ends to seal. Place seam side down on a greased baking sheet. Beat egg white and water; brush over loaves. Cover with plastic wrap that has been sprayed with cooking spray; let rise until doubled, about 30-40 minutes. With a sharp knife, make four shallow diagonal cuts across the top. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. Yield: 2 loaves.
Originally published as Onion French Bread in Country Woman Christmas Annual 1998, p18

Nutritional Facts

1 slice: 86 calories, 1g fat (0 saturated fat), 0 cholesterol, 227mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 5 to 5-1/2 cups all-purpose flour
  • 1 envelope onion soup mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups warm water (120° to 130°)
  • 2 tablespoons shortening
  • 1 large egg white
  • 1 tablespoon water
  1. In a bowl, combine 2 cups flour, soup mix, yeast, sugar and salt; add warm water and shortening. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead 4-5 times. Divide in half. Roll each portion into a 14x6-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch edges and ends to seal. Place seam side down on a greased baking sheet. Beat egg white and water; brush over loaves. Cover with plastic wrap that has been sprayed with cooking spray; let rise until doubled, about 30-40 minutes. With a sharp knife, make four shallow diagonal cuts across the top. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. Yield: 2 loaves.
Originally published as Onion French Bread in Country Woman Christmas Annual 1998, p18

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Reviews forOnion French Bread

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MY REVIEW
JulieMcG User ID: 5794230 69926
Reviewed Jan. 30, 2011

"I have never made bread before. This recipe was so easy to follow and turned out great!"

MY REVIEW
Madge 6 User ID: 1234530 85427
Reviewed Nov. 22, 2010

"After trying several recipes, I think this is the best one for french bread. For regular bread I just leave out the onion soup mix."

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