Onion Bread

Onion Bread Recipe

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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


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


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

About Onion Bread

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