AllenOK
Executive Chef
I found this little gem in an old paperback copy of Uncle John Raye's Bread Book. This formulation is GREAT! Make sure there's butter or margarine handy when it comes out of the oven, because it will dissappear fast! It would make a great bread to make stuffing/dressing with for Thanksgiving.
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 ¼ c of the water. Proof the yeast in the ¼ c warm water 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.
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 ¼ c of the water. Proof the yeast in the ¼ c warm water 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.