I want to make this onion bread from an old recipe of my Grandma's that she
gave to my mom. I was wondering if it would be ok to sub dried minced onion,
and if I'd need to make any adjustments to the recipe because of any loss of
moisture? I wouldn't think so because it's only 1/4 cup, but I am not very
experienced with different breads yet. Also, the recipe doesn't specify what
type of flour...is it ok to use AP? Or do I need to go get some bread flour?

Here's the recipe:
1 pkg (1/4 oz) active dry yeast
1/2 c water
1/2 c warm (110-115*f) milk
1 tbsp butter
1 tbsp sugar
1 tsp dried rosemary, crushed
1 tsp each salt, dill, and garlic powder
2 1/4 c flour
1/4 c finely minced onion

Dissolve yeast in water, then add milk, sugar and butter. Add herbs, plus 1
c flour. Beat til smooth, 1 min. Add remaining flour, stir 1 min. Place in
buttered bowl, cover with a towel and let rise til doubled. Stir down 25
strokes. Put in your buttered bread pan and let rise another 15 or 20
minutes. Bake @375*f for 40-45 minutes.

Thanks in advance!

kimberly

Nexis wrote:

> I want to make this onion bread from an old recipe of my Grandma's that she
> gave to my mom. I was wondering if it would be ok to sub dried minced onion,
> and if I'd need to make any adjustments to the recipe because of any loss of
> moisture? I wouldn't think so because it's only 1/4 cup, but I am not very
> experienced with different breads yet. Also, the recipe doesn't specify what
> type of flour...is it ok to use AP? Or do I need to go get some bread flour?
>
> Here's the recipe:
> 1 pkg (1/4 oz) active dry yeast
> 1/2 c water
> 1/2 c warm (110-115*f) milk
> 1 tbsp butter
> 1 tbsp sugar
> 1 tsp dried rosemary, crushed
> 1 tsp each salt, dill, and garlic powder
> 2 1/4 c flour
> 1/4 c finely minced onion
>

This has a hydration of 0.44, so my guess it was written
for AP. If you use bread flour it would come out a bit
dry for onion bread, in which case you'd want to add a
little more water.

As far as the onion, I would moisten them in warm
water first. You can use the water in the recipe
to capture a little more flavor.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

> This has a hydration of 0.44, so my guess it was written
> for AP. If you use bread flour it would come out a bit
> dry for onion bread, in which case you'd want to add a
> little more water.

Check that, I had a senior moment here. If
you use AP it will actually be pretty wet. You
would have to cut the water a bit or up the
AP flour. Or use bread flour.

Sorry bout that. Long day.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
>> Here's the recipe:
>> 1 pkg (1/4 oz) active dry yeast
>> 1/2 c water
>> 1/2 c warm (110-115*f) milk
>> 1 tbsp butter
>> 1 tbsp sugar
>> 1 tsp dried rosemary, crushed
>> 1 tsp each salt, dill, and garlic powder
>> 2 1/4 c flour
>> 1/4 c finely minced onion
>>
>
> This has a hydration of 0.44, so my guess it was written
> for AP.

Question from a non-baker. What is the hydration?

Edwin Pawlowski wrote:

> "Reg" > wrote in message
>
>>>Here's the recipe:
>>>1 pkg (1/4 oz) active dry yeast
>>>1/2 c water
>>>1/2 c warm (110-115*f) milk
>>>1 tbsp butter
>>>1 tbsp sugar
>>>1 tsp dried rosemary, crushed
>>>1 tsp each salt, dill, and garlic powder
>>>2 1/4 c flour
>>>1/4 c finely minced onion
>>>
>>
>>This has a hydration of 0.44, so my guess it was written
>>for AP.
>
>
> Question from a non-baker. What is the hydration?
>

It's the amount of total liquid as a percentage of
total flour, by weight. Not that the above is a proper
example. It's from the wrong table.

--
Reg email: RegForte (at) (that free MS email service) (dot) com