Onion Bread

Recipe By: Posted to rec.food.cooking by Barb Schaller, 2-9-2011

Serving Size: 1 loaf

1/4 cup warm water
1 teaspoon yeast
1/2 teaspoon sugar
3 cups white flour
1/2 cup bran
2 Tbsp. sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon poultry seasoning
3 Tbsp. shortening (bacon or chicken fat margarine, or
shortening)
3/4 cup water
1/3 cup dry milk powder
2 Tbsp. instant dried onions

Put warm water in custard cup and add yeast and half teaspoon sugar.
Mix and let stand 10-15 minutes. Put flour, bran, remaining sugar,
salt, celery salt, poultry seasoning, and shortening into food processor
bowl with the cutting blade. Mix water with dry milk powder. Add
onions.

Let processor run until fat is well mixed, keeping hand over top of feed
tube. Keep machine running and pour yeast mixture into feed tube.
While machine is running, pour milk in slowly. As soon as dough forms a
ball, stop machine. This takes about 20 seconds.

Remove dough from machine. At this point, you can start another batch,
if more loaves are desired. Mix batches together, if you prepare more
than one, by kneading 8 to 10 turns of dough. Otherwise, no kneading is
necessary. The processor has done this.

Grease dough, place in a bowl and cover. Let rise about 1-1/2 hours or
until double in bulk. Shape dough into a ball if making just one batch
or into whatever number needed for the batches mixed. With a rolling
pin, roll out on lightly floured board. Roll dough up jelly-roll
fashion into a loaf.

Place in greased baking pan(s), cover and let rise until double, about
1-1/2 hours. Bake in a moderately hot oven (375 degrees) 40-45 minutes.
Remove from pan(s) and cool. Makes one 1-1/2 pound loaf.

Notes: Source: Diana Hildreth, State Fair Competitor; 8/28/80
Thursday Food Section, Minneapolis Tribune
--
Barb

On Feb 9, 8:17*am, Melba's Jammin' > wrote:
> Onion Bread
>
> Recipe By: *Posted to rec.food.cooking by Barb Schaller, 2-9-2011
>
> Serving Size: 1 loaf
>
> 1/4 cup warm water
> 1 teaspoon yeast
> 1/2 teaspoon sugar
> 3 cups white flour
> 1/2 cup bran
> 2 Tbsp. sugar
> 1/2 teaspoon salt
> 1/2 teaspoon celery salt
> 1/4 teaspoon poultry seasoning
> 3 Tbsp. shortening (bacon or chicken fat margarine, or
> shortening)
> 3/4 cup water
> 1/3 cup dry milk powder
> 2 Tbsp. instant dried onions
>
> Put warm water in custard cup and add yeast and half teaspoon sugar. *
> Mix and let stand 10-15 minutes. *Put flour, bran, remaining sugar,
> salt, celery salt, poultry seasoning, and shortening into food processor
> bowl with the cutting blade. *Mix water with dry milk powder. *Add
> onions.
>
> Let processor run until fat is well mixed, keeping hand over top of feed
> tube. *Keep machine running and pour yeast mixture into feed tube. *
> While machine is running, pour milk in slowly. *As soon as dough forms a
> ball, stop machine. *This takes about 20 seconds.
>
> Remove dough from machine. *At this point, you can start another batch,
> if more loaves are desired. *Mix batches together, if you prepare more
> than one, by kneading 8 to 10 turns of dough. *Otherwise, no kneading is
> necessary. *The processor has done this.
>
> Grease dough, place in a bowl and cover. *Let rise about 1-1/2 hours or
> until double in bulk. *Shape dough into a ball if making just one batch
> or into whatever number needed for the batches mixed. *With a rolling
> pin, roll out on lightly floured board. *Roll dough up jelly-roll
> fashion into a loaf.
>
> Place in greased baking pan(s), cover and let rise until double, about
> 1-1/2 hours. *Bake in a moderately hot oven (375 degrees) 40-45 minutes.. *
> Remove from pan(s) and cool. *Makes one 1-1/2 pound loaf.
>
> Notes: * Source: * Diana Hildreth, State Fair Competitor; 8/28/80
> Thursday Food Section, Minneapolis Tribune
> --
> Barb

so why couldn't you double the recipe and use the KA????

On Wed, 09 Feb 2011 10:17:46 -0600, Melba's Jammin'
> wrote:

>
>Onion Bread
>
>Recipe By: Posted to rec.food.cooking by Barb Schaller, 2-9-2011
>
>Serving Size: 1 loaf
>
>1/4 cup warm water
>1 teaspoon yeast
>1/2 teaspoon sugar
>3 cups white flour
>1/2 cup bran
>2 Tbsp. sugar
>1/2 teaspoon salt
>1/2 teaspoon celery salt
>1/4 teaspoon poultry seasoning
>3 Tbsp. shortening (bacon or chicken fat margarine, or
>shortening)
>3/4 cup water
>1/3 cup dry milk powder
>2 Tbsp. instant dried onions
>
>Put warm water in custard cup and add yeast and half teaspoon sugar.
>Mix and let stand 10-15 minutes. Put flour, bran, remaining sugar,
>salt, celery salt, poultry seasoning, and shortening into food processor
>bowl with the cutting blade. Mix water with dry milk powder. Add
>onions.
>
>Let processor run until fat is well mixed, keeping hand over top of feed
>tube. Keep machine running and pour yeast mixture into feed tube.
>While machine is running, pour milk in slowly. As soon as dough forms a
>ball, stop machine. This takes about 20 seconds.
>
>Remove dough from machine. At this point, you can start another batch,
>if more loaves are desired. Mix batches together, if you prepare more
>than one, by kneading 8 to 10 turns of dough. Otherwise, no kneading is
>necessary. The processor has done this.
>
>Grease dough, place in a bowl and cover. Let rise about 1-1/2 hours or
>until double in bulk. Shape dough into a ball if making just one batch
>or into whatever number needed for the batches mixed. With a rolling
>pin, roll out on lightly floured board. Roll dough up jelly-roll
>fashion into a loaf.
>
>Place in greased baking pan(s), cover and let rise until double, about
>1-1/2 hours. Bake in a moderately hot oven (375 degrees) 40-45 minutes.
>Remove from pan(s) and cool. Makes one 1-1/2 pound loaf.
>
>Notes: Source: Diana Hildreth, State Fair Competitor; 8/28/80
>Thursday Food Section, Minneapolis Tribune


Ok...I have to counter this one with an onion wild rice bread I just
made this weekend (No, I did not use the good stuff in this recipe)

Peter Reinhart's Wild Rice and Onion Bread (sort of)

8 cups bread flour (a bit more or less...KA is good)

1 cup diced onions - I use a mix of sweet, red and shallots

1/3 cup brown sugar - light or dark, as you prefer.

2 Tablespoons instant yeast - yeah, it needs this boost. I used a bit
of sourdough starter that I had burbled a day earlier, and some fresh
yeast, but that's me.

1 cup cooked wild rice - do not add this hot to the dough. It can be
room temp or from the fridge.

1/3 cup buttermilk

About 1 1/2 cups of water (if you do what I do, and add in about a cup
of rolled oats, you will need maybe half a cup more water, too)

Combines everything but the water and buttermilk together in the bowl
of a mixer.

Gradually add the milk and water. Knead for no longer than 5 minutes
by machine. Turn out into an oiled bowl and refrigerate over night. It
will be sticky. That's a Good Thing.

In the morning, allow it to come warm up a bit for perhaps 2 hours,
then shape into loaves. You will get at least 2 loaves from this,
depending on the size of your pans.

Allow to rise in a draft-free area until the dough comes up over the
edges of the pan.

Slash down the middle of each loaf, use an egg was (1 egg+ 2 tbsp
water) to paint the tops. Sprinkle with oatmeal and or poppy seeds.
Slash down the center

Bake at 350 F for approximately 45 minutes. I spritz it with a water
bottle at the 1, 3, 5 and 7 minute intervals. You can do what you like
- or not.

I like to remove the loaves from the pan after about half an hour in
the oven. No rules about that, but I like the crispier crust..

Bake to an internal temp of 200F.

On Feb 9, 9:40*am, Boron Elgar > wrote:
> On Wed, 09 Feb 2011 10:17:46 -0600, Melba's Jammin'

does the rice add crunch or just a discernable texture? How does it
change the flavor?

Is it a good sandwich bread?

On 2011-02-09, ImStillMags > wrote:

> How does it change the flavor?

Drink a beer like Sierra Nevada Pale Ale, then drink a Budweiser.

nb

On Wed, 9 Feb 2011 09:46:52 -0800 (PST), ImStillMags
> wrote:

>On Feb 9, 9:40*am, Boron Elgar > wrote:
>> On Wed, 09 Feb 2011 10:17:46 -0600, Melba's Jammin'
>
>does the rice add crunch or just a discernable texture? How does it
>change the flavor?

It is only crunchy if any grains poke through the crust during the
bake . It does add both texture and flavor to the interior of the
loaf. How exactly it *changes* any flavor, I cannot say, as I have not
made this recipe with and without it.

Reinhardt also has a recipe for a similar loaf using brown rice, but
no onion. He calls that one Struan. Again, I have adapted the original
Wild-Rice-Onion recipe and added some rolled oats to it.

>Is it a good sandwich bread?

Ham and gouda with honey mustard have been known to appear and then
disappear immediately when this bread is around. Also think BLT.

And, oh boy, does it toast well.

This is one of those loaves I make in 10lb batches and give away.
Makes folks swoon.

Boron

On Wed, 09 Feb 2011 10:17:46 -0600, Melba's Jammin'
> wrote:

> Onion Bread

I am so going to try this recipe! I have all the ingredients, right
down to the dehydrated onions and chicken fat. Oops, no celery salt
(I have celery seeds) or poultry seasoning.

NB, you still can't find Bell's? I saw Bell's at the grocery store
where I bought that Madras curry powder - so maybe I'll buy a box, use
some of it and send the rest to you.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2011-02-09, sf > wrote:

> NB, you still can't find Bell's? I saw Bell's at the grocery store
> where I bought that Madras curry powder - so maybe I'll buy a box, use
> some of it and send the rest to you.

Still not sold around here. Don't bother sending any. It's ground so
fine, it loses flavor within a wk or 2. I have a good equiv recipe,
somewhere. Thnx, anyway.

nb

On 9 Feb 2011 20:27:02 GMT, notbob > wrote:

> Still not sold around here. Don't bother sending any. It's ground so
> fine, it loses flavor within a wk or 2. I have a good equiv recipe,
> somewhere. Thnx, anyway.

No problem. I thought of you when I saw it. Glad I asked though
because I don't use "poultry seasoning". I'll probably just use an
equivalent in that recipe too.

--

Today's mighty oak is just yesterday's nut that held its ground.