Description
This Savory Onion Bread recipe is a flavorful and comforting homemade bread featuring finely chopped onions and optional herbs. Perfect as a warm side or sandwich base, it combines the sweetness of onions with a tender, crusty texture achieved through careful kneading and rising, then baking to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- Optional: ½ teaspoon garlic powder
- Optional: 1 teaspoon dried herbs (thyme or rosemary)
Wet Ingredients
- ¾ cup warm water (110°F)
- 1 tablespoon olive oil or melted butter
Vegetables
- ½ to 1 cup finely chopped onion (yellow or sweet)
Instructions
- Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the Dough: Add the all-purpose flour, salt, olive oil (or melted butter), and finely chopped onions to the yeast mixture. Include optional garlic powder and dried herbs if desired. Mix the ingredients until they begin to come together into a dough.
- Knead the Dough: Knead the dough by hand for 8 to 10 minutes or use a mixer with a dough hook for 5 to 6 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with a towel, and let it rise in a warm place for 1 to 1.5 hours, until it doubles in size.
- Shape and Second Rise: Punch down the dough to release air, then shape it into a loaf or rolls. Place the shaped dough into a greased loaf pan or on a baking sheet. Let it rise again for 30 to 45 minutes until slightly puffed.
- Bake the Bread: Preheat the oven to 375°F (190°C). Bake the bread for 25 to 30 minutes until it turns golden brown and sounds hollow when tapped, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and cool it on a wire rack for at least 10 minutes before slicing. Serve warm with butter or use as a sandwich base.
Notes
- Using caramelized onions instead of raw onions adds a sweeter and richer flavor.
- Ensure water temperature is correctly warm (about 110°F) to properly activate yeast without killing it.
- For a crustier bread, bake on a preheated baking stone or place a pan of water in the oven to create steam.
- Kneading is crucial to develop gluten, which results in a better texture.
- This bread freezes well; slice after cooling and store in an airtight bag for up to 3 months.
