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Ingredients
| water: 2 cups (warm) |
| granulated sugar: 1 tsp |
| active dry yeast: 2 Tbl |
| eggs: 2 |
| salt: 1 Tbl |
| granulated sugar: 1/2 cup |
| multipurpose shortening (melted): 1/4 cup |
| all-purpose flour (unsifted): 8 cups |
| onions (chopped): 1 cup (finely chopped) |
| salted butter: 2 Tbl |
| poppy seed |
Onion Bread
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- In a bread bowl, pour 2 cups warm water.
- Add 1 tsp sugar, but do not stir.
- Slowly sprinkle 2 tbsp yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.
- While you are waiting, saute the onions in butter until they start to brown. Set aside to cool.
- Then add the following to your bread bowl, stirring well between each addition: eggs, salt, remaining sugar, 1 cup flour, melted shortening and onions.
- Add remaining flour 1 cup at a time to make a moderately soft dough. Make sure the dough has a light coating of flour before turning it out.
- Turn the dough out onto a lightly floured surface and knead until smopoth and elastic: 10-12 minutes.
- Place the dough in a greased bowl, turn to grease the top, allow to rise until double in a warm, draft-free place for 1 1/2 hours.
- Punch down and cut into 2 pieces. Shape into loafs. Place into 8x4x3 pans that have been greased.
- Place in a warm, draft-free place until double in bulk, approximately 30 minutes.
- Brush with egg wash just before baking and sprinkle with poppy seeds.
- Bake loaves in 400* oven for 30 minutes.