Onion French Bread Loaves

Name: Onion French Bread Loaves
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 loaves (3/4 pound and 16 slices each).
Ingredients: 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 large egg yolk, lightly beaten

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. —Ruth Fueller, Barmstedt, Germany

Ingredients

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 large egg yolk, lightly beaten

Directions

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 15x10-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. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

Nutrition Facts

1 slice: 46 calories, 0 fat (0 saturated fat), 7mg cholesterol, 148mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein.

Originally published as Onion French Bread in Simple & Delicious May/June 2006

Reviews

My Review

Click stars to rate

Average Rating:

Motorhomegal

Jan 5, 2012

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..... Everything Bread THIS HAS TO BE THE BEST WEVE EVER EATEN ! USED KITCHENAID FOR 8 MIN TO KNEAD. MAKES ONE HUGE LOAF....WILL MAKE TWO SMALLER ONES NEXT TIME. 25 ServingsPrep: 45 min. + rising Bake: 25 min. Makes two small or 1 LARGE loaf 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
germanycook

Jan 5, 2012

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.
Motorhomegal

Jan 3, 2012

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 ??
germanycook

Jan 3, 2012

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!!