Onion Bread (a Bread Machine recipe)

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dragnlaw

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Onion 1.5 lb (680 g) Loaf (Bread Machine)

1 cup (237 ml) water
1-1/8 tsp (5.5 ml) salt
1 Tbsp (15 ml) sugar
2 Tbsp (30 ml) butter or vegetable oil
2 Tbsp (30 ml) dried minced onion
3-1/2 cups (828 ml) bread flour
2 tsp (10 ml) bread machine yeast

My notes:
I do not care for it baked in the machine. For my machine (Hamilton Beach) I take it out at 60 - 65 minutes. Shape for what ever I want. Used to be 2 small loaves but just now have done the Pullman and 5 buns.
As mentioned will do only 4 buns next time and leave a bit more than a 1 lb of dough for the Pullman.
When I take it out and shape it I let it rise for about 20 minutes in the pans, then turn on and preheat the oven to 370 F. After another 20 minutes that final rise is done and I pop them in the oven for 25 to 30 minutes.

There is also a 2 lb. (907 g) loaf but I didn't really care for it! Don't know why, it just wasn't the same somehow. If you want the quantities I'll be happy to send them on.
I still use Bread Machine Yeast even though I don't bake them in there. I have used regular yeast and it's fine - but find the Bread Machine Yeast gives a much better lift.

I also use regular All-purpose flour. I bake too much bread just to buy the more expensive "bread" flour.

And today when I sliced some of the bread it was still super soft - so again, thank goodness for the bread slicing guide I have!
 
Actually I too have a bit of a problem with the onion family. Usually only if raw and uncooked, cooked are fine.

So everything, scallions included, must be cooked. I still put scallions in cold salads (eg egg or tuna) but I will suffer for it. So if the salad is just for me, I put none or absolute minimum.
 
My mother made tuna salad with Breast O' Chicken tuna and Miracle Whip (never mayonnaise) and that was it. I never knew to put anything else in it to make it a true salad for many years. Now I will add chopped carrot and celery to make it a bit crunchy, and jalopy peppers to so it will bite me back.
 
Add any of the following as well... capers - olives (black or green) - dill pickle - sweet relish - mustard - almost anything you find in the fridge.

Yeah, like the carrot idea, I don't often think of them, thanks! Yup, do the celery and jalapeno or hot pickled peppers/pepperoncino...

open jars litter the counter top when I make a salad like that! :LOL:
 
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