Onion Herb Bread I Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Steps:

• 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).

Steps:

• Place all ingredients in machine in manufacturer's recommended order.
• Set on medium crust or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter.

Steps:

• Add all ingredients to bread machine in the order recommended by the manufacturer.
• Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
• Turn dough out onto lightly floured board and shape into two loaves.
• Place into greased bread pans and spray tops with non-stick cooking spray.
• Cover and let rise in a warm place until light.
• Patience here, as this can take several hours (usually 2 1/2 to 3).
• Bake at 350° F for about 30 minutes, or until golden brown.
• Remove from oven and turn out of pans onto wire rack to cool.
• Brush tops of loaves with butter while still hot.
• Recipe can also be made without a bread machine, using conventional methods.

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
• While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
• Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
• Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
• Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
• Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
• Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.