Onion Bread II Recipe - Allrecipes.com
Onion Bread II Recipe
  • READY IN ABOUT 3 hrs

Onion Bread II

Recipe by  

"Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    2 hrs 50 mins


  1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

This onion bread is the BEST bread i've made in our machine yet!!!...We make it at least once a week and have to make two loaves because my husband and I will devour the first before it finishes cooling!!!!...Just make the dough with the dough cycle in the machine and transfere to a 9x5 loaf pan!!!! This recipie has just the right amt of onion and its a moist bread, not dry like alot of breads are!! Thanks for the recipie!!!

Most Helpful Critical Review
Jan 03, 2004

I followed the directions but did not like the results too much. It was kind of heavy, and the taste was a little bland.


60 Ratings

Jan 03, 2004

This is an old family recipe of mine, too! I grew up with my dad baking this bread (I'm in my forties). My copy is so yellowed and torn it was difficult to read; I had to use a magnifying glass and still had to guess a little. Was going to make it today and thought I'll just see if it is online. Well, what do you know! I don't have to guess - this is the exact same recipe, so I know how good it is!!!

Apr 14, 2003

AWESOME!!!!this was a very easy and tasty bread!!! my husband said it was the best!! the only thing i did different was to use all-purpose flour rather than bread flour(because i didnt have any)....THIS IS A KEEPER!!!!!!

Jan 03, 2004

Very tasty light bread - not heavy at all. I used 1/4 cup onion and a handful of grated sharp cheddar. I also kneaded it as per any other bread loaf. It made a little too much for one loaf, so I took out enough to also make a couple of rolls. Tip of the day: I always put a 1/4 tsp of ground ginger in my yeast mixture as this makes it work harder and loaves come out lighter. You cannot taste the ginger in the finished loaf.

Jan 03, 2004

I made rolls instead of bread. They were the best rolls I've ever made. Excellent recipe.

Apr 14, 2003

This is very good! We made this recipe into onion buns for burgers and they were excellent. Thanks for the recipe!

Apr 14, 2003

This bread has wonderful flavor and consitency. Great with soup!


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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