Green Onion Bread
Anyway, what a wonderful flavorful bread.
"This light, tender white bread with a fresh onion flavor.
The slash on top gives these easy to make loaves a special look."
- 7 to 7 1/2 c
- all purpose flour
- 2 pkg
- active dry yeast or quick rise yeast
- 1/2 c
- finely chopped whole green onions (about 7)
- 1/3 c
- 2 tsp
- 2 c
- 1/3 c
- shortening, i use butter flavor or butter
- egg, slightly beaten
- 1 Tbsp
In a saucepan, heat 2 cups water and shortening until very warm (120-130 degrees; shortening does not need to melt).
Add to flour mixture.
Add 2 eggs.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place about 30 minutes (15 minutes for QUICK-RISE yeast).
Divide into 2 equal parts.
On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle.
Starting with the short side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 9x5-inch bread pans.
Cover; let rise in a warm place about 40 minutes (20 minutes for quick rise).
Combine 1 egg and 1 tbs water; brush loaves.
The egg wash will make a shinny, crispy crust.
With sharp knife, carefully make a slash 1/2 inch deep lengthwise down center of each loaf.
Bake at 375 degrees for 35 to 40 minutes until golden brown. My oven: 30 min.
Remove from pans; cool.
Makes great sandwiches or sliced thick and grill for Texas toast.