About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Friday, May 14, 2010

Sweet Onion Bread - Recipe


Good morning,

Here's another one that goes over well with everyone.  It smells so good while preparing this one that I get kitchen visitors, "What are you making, Mom?"  :)

Let me know how you like it!

Lois


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Sweet Onion Bread -  Recipe
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Ingredients:

3 T butter

1 medium onion (red or yellow)

1 egg

2 t salt

2 T molasses

2 rounded T nonfat dry milk

1 1/4 cup warm water

4 cups bread (or all purpose, but not self rising) flour

2 rounded t dry yeast

Directions:

Dice onion and brown lightly in the butter. Set aside to cool.

When cool, place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes.

Watch the action to be sure a dough ball forms at least 1/3 way through the cycle.

Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

These two loaves required about 1 hour for the first rise.

Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Divide in half and place each half in a standard size loaf pan.

When it is finished rising the second time, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.

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5 comments:

granny said...

G'day Lois!
Just wanted to let you know I made your Honey egg bread recipe,and added 1/2 cup of my granola! Yummo....
It'a winner :0)

Life Looms Large said...

That looks seriously delicious!

Thanks for the comment that Mystic, CT reminds you of fishing towns in Norway. Before I started blogging, I would never have imagined that New Hampshire and Norway have much in comment, but over time I've learned that they do.

Now I have this curious craving for bread...

Sue

Olive Knitting said...

Looks delicious. I'll have to look up the word for molasses in Italian!

Cheryl said...

Yum...this receipe sounds delicious. So glad you found my blog and I in turn yours! Will be back very soon.

Lois Evensen said...

Good morning, Ladies,

Granny, I am so glad the granola worked so well with the honey egg bread! It sounds like a natural. When I add granola to my bread, I use commercially prepared stuff. I'm sure yours is so much better!

I have a friend visiting and I mentioned your difficulty in making sourdough. He is a bread maker, too, and said there are certain parts of the world where it doesn't work. Have you ever heard of that? I was amazed.

For anyone who hasn't seen the pictures and commentary on Life Looms Large (see Sue's comment above to get there), don't miss them. The little town of Mystic, Connecticut, is very much like the old Viking town in Norway where My Honey was born.

Lynn and Cheryl it's good to see you here, too. :)))

I just love reading all of your blogs and learning so much from them.

Very best,
Lois