Onion Bread Loaf, Version II

Name: Onion Bread Loaf, Version II
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 whole Active Dry Yeast; 3.5 cups Bread Flour; 2 tbsp Butter; 1 tbsp Diced Onion; 0.5 tsp Dried Oregano; 0.5 whole Onion; 2 tsp Salt; 2 tbsp Shortening; 2 tbsp Sugar; 1.5 cups Water

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 American Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Onion Bread Loaf, Version II features a soft, tender crumb scented with minced onion and oregano, while buttery onion slices bake on top to form a golden, aromatic crust. The subtle sweetness and herbal notes make it excellent for sandwiches or toast. Serve warm with soups, alongside a roast dinner, or layered with ham and cheese for a comforting lunch.

Prep30 mins
Cook40 mins
Serves12
DifficultyMedium

1

In a large mixing bowl, dissolve the yeast and sugar in warm water. Let it sit until creamy, about 10 minutes.
2

Stir the salt, shortening, minced onions, oregano, and 2 cups bread flour into the yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3

Stir the dough to deflate it and place it in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let it rise until the top of the dough is within 1/2 inch of the pan’s rim, about 40 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4

After the loaf has risen, arrange the onion slices on top of the loaf. Pour the melted butter over the slices and bake in the preheated oven for 35 to 40 minutes, or until golden brown. Remove from the pan and cool on a wire rack.