Buttermilk Onion Bread Recipes

Steps:

• Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
• Sift flour into a large mixing bowl then stir in soup mix and chives.
• Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
• Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
• Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
• Bake for 25-30 minutes, or until golden and cooked through.

Steps:

• Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
• Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
• Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
• Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
• Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
• Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
• Bake at 350°F for 30 minutes. (I usually check it a little early!).

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 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 the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.