Thursday, May 9, 2013

Onion Bread

For the past couple weeks all I've been hearing Sean complain every time we are at the grocery store is "Why don't they make onion bread?! You know, like the ones that are hamburger buns, but like normal bread." I don't know what his obsession was about this bread. After a not so great experience at trying an Onion and Dill sandwich bread which was too dilly, all Sean kept talking about was Onion Bread. 

Well to get him to stop talking about, I decided to make my own. After weeks of complaining, Sean got what he wanted and came to the conclusion on why they don't make sliced Onion Bread... because the onion is on top and there's too much bread. At least this was his feeling towards the version that I made. I liked it, but he is right, there is too much bread to onion ratio. I am posting the original recipe that I made, but I think next time I am going to mix the onion into the dough so onions are in every bite or made the bread like rolls.

1 cup warm water (make sure it's not boiling)
  1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 teaspoons sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons salt
3 tablespoons vegetable oil
2 medium onions, finely chopped (I did mine in the food processor - If you do this, make sure it isn't too tiny)
1 large egg, lightly beaten with 1 tablespoon water


1. Stir together water and sugar in a large bowl until the sugar is dissolved, add yeast. Let sit for about 5 minutes until foamy. 
2. Stir together 2 1/2 cups flour and 1 1/2 teaspoon salt in a medium bowl. Slowly add the flour mixture into the yeast mixture and add 2 tablespoons oil. Stir until a dough begins to form.
3. Turn the dough onto a floured surface and knead, adding flour when needed to prevent stickiness. Knead until smooth and elastic, about 8 minutes.
4. Place dough in oiled baking pan or on baking sheet, depending on how you want the shape of your bread. Cover with a clean towel and let right in a warm place for about 1 1/2 hours to 2 hours.
5. While the dough is rising, in a nonstick skillet over moderately low heat cook the chopped onions in 1 tablespoon oil and 1 teaspoon of salt. Cover with tight fitting lid and stir frequently until the onions are soft and golden, about 12 to 15 minutes.
6. Put oven rack in the middle of the oven and preheat oven to 400 degrees Fahrenheit Once the dough has doubled in size, prick the dough all over at 1 inch intervals with a fork, leaving a border around the edges.
7. Gently brush the dough with egg wash. Be careful not to deflate the dough. Scatter onions evenly on the top of the dough, leaving a 1 inch border.
8. Bake for about 30 minutes until golden brown. Remove bread from pan and let cool slightly before slicing.

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