Onion Bread

Onion Bread

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susan tinney


Circa 1966. Woman's Day. Goes great with spaghetti, also good with roast beef.


★★★★★ 1 vote

2 Hr
20 Min


  • 1
    pkg. active dry yeast
  • 1 c
  • 2 tsp
  • 2 tsp
  • 3 1/4 c
    all purpose flour
  • 2 Tbsp
    melted butter
  • 1/2 c
    coarsly chopped onion
  • 1 tsp
    paprika, sweet mild

How to Make Onion Bread


  1. In large bowl, put one cup of very warm water (105 to 115) Sprinkle dry yeast into water and stir until dissolved.
  2. Add sugar, 1 teaspoon of salt to water. Let sit a few minutes to proof.
  3. When yeast water mixture has proofed add 2 cups of flour and mix then beat well.
  4. Stir in 1/2 cup more flour.
  5. Turn out on floured board and knead until smooth and satiny, adding remaining flour as needed.
  6. Put in greased bowl, turn once, cover and let rise until doubled about 1 hour.
  7. Punch dough down and divide into 2 equal pieces.
  8. Pat each half into 2 greased 8 inch round cake pan or 2 8 inch square pans.
  9. Brush with melted butter and sprinkle onion on top.
  10. Press onion into dough with fingertips so surface looks dented.
  11. Sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon paprika
  12. Let rise until doubled about 45 minutes
  13. Bake in preheated 450 oven for about 20 minutes
  14. Serve warm cut into wedges or strips

Printable Recipe Card

About Onion Bread

Course/Dish: Savory Breads
Other Tag: Quick & Easy

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