Onion Bread recipe

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Executive Chef
Aug 25, 2004
USA, Oklahoma
Onion Bread
Yields: 2 loaves

¼ c dehydrated onions
¼ c water
¼ c warm water
1 T yeast
1 pt milk, warm
2 T shortening
2 T sugar
1 t salt
1 # 8 oz bread flour
1 t celery salt
½ t poultry seasoning
1 T melted butter

Allow onions to rehydrate in water. Proof the yeast in a mixer bowl. Add warm milk, shortening, sugar, and salt.
Sift the flour with celery salt and poultry seasoning.
Muffin method: add dry ingredients to wet. Knead on machine 10 minutes. Place dough in a greased bowl, roll dough around in the bowl to thoroughly coat with fat. Allow dough to rise until doubled. Punch down and let rest 12 – 15 minutes.
Make-up into two loaves, and place in greased pans. Let loaves rise until doubled. Split loaves, if desired, and brush with melted butter.
Bake @ 400°F until done, about 30 minutes.

I've made this formulation several times at home. It ALWAYS dissappears within a couple of days. You might want to make sure the butter is ready to go when the bread comes out of the pan. Also, you may want to have a broom handy to beat off any "raiders" that appear to eat the bread before it has a chance to cool enough so you can slice it easily. If you're into making your own dressing/stuffing, bake a batch of this bread, cube it, and let it dry. Then use the bread cubes for you dressing/stuffing.

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