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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Wonderful onion flavor. I've been making this bread for years. My family loves it. From a cookbook called Great Bread Every Time . Recipe contains no milk which makes it easy since there's no scalding involved. I always use the proofing method which is practically foolproof. Ingredients:
2 cups warm water |
1 teaspoon sugar |
2 tablespoons yeast |
2 eggs |
1 tablespoon salt |
1/2 cup sugar |
1/4 cup melted shortening |
8 cups flour |
1 cup onion, finely chopped |
2 tablespoons butter |
poppy seed |
Directions:
1. In a bread bowl, pour 2 cups warm water.
2. Add 1 tsp sugar, but do not stir.
3. Slowly sprinkle 2 tbsp yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.
4. While you are waiting, saute the onions in butter until they start to brown. Set aside to cool.
5. Then add the following to your bread bowl, stirring well between each addition: eggs, salt, remaining sugar, 1 cup flour, melted shortening and onions.
6. Add remaining flour 1 cup at a time to make a moderately soft dough. Make sure the dough has a light coating of flour before turning it out.
7. Turn the dough out onto a lightly floured surface and knead until smopoth and elastic: 10-12 minutes.
8. Place the dough in a greased bowl, turn to grease the top, allow to rise until double in a warm, draft-free place for 1 1/2 hours.
9. Punch down and cut into 2 pieces. Shape into loafs. Place into 8x4x3 pans that have been greased.
10. Place in a warm, draft-free place until double in bulk, approximately 30 minutes.
11. Brush with egg wash just before baking and sprinkle with poppy seeds.
12. Bake loaves in 400* oven for 30 minutes.
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