Onion Bread Recipe

Linda's Onion Bread

This is a family Thanksgiving tradition. Every year I make these to go with dinner and, even better, to make into sandwiches later with the leftovers. It's my Mom's recipe. I use a KitchenAid to mix and knead the dough. Sorry for the picture--I'm not much of a food stylist.

4 Tbsp dehydrated minced onions

4 Tbsp water

2 C hot milk

1/2 C hot water

2 Tbsp sugar

2 tsp salt

1 tsp celery salt

1/2 tsp sage

about 6 to 7 cups white flour

2 Tbsp dry yeast

Rehydrate onions in the 4 Tbsp of water. Set aside. Put all liquid ingredients in mixer. Add onions and seasonings. Add 4 1/2 C of flour. Add yeast. Knead. When all flour is mixed in, add more in 1/2 cup increments, letting flour knead in well each time. Dough is ready when it sticks together in a ball, "cleaning" the sides of the mixing bowl. Dough will still be somewhat sticky. Cover and let rise in warm place for 30 mins. Punch down, knead briefly, and then shape into 2 loaves or rolls of desired size (I usually get about 16 large rolls per batch). Place loaves into loaf pans or rolls onto cookie sheets. Let rise again for 3o mins. Meanwhile, preheat oven to 375. Bake for about 45 minutes for loaves, about 25 to 30 minutes for rolls. Bread is done when top is light golden brown.