Onion Herb Bread I
Elevate your homemade bread game with this irresistible Onion Herb Bread I, a fragrant and flavorful loaf bursting with caramelized onions and aromatic herbs like thyme, oregano, and parsley. Perfectly soft and slightly chewy, this bread combines the warm, comforting notes of freshly baked bread with the savory richness of sautéed onions. With just 20 minutes of prep time and a handful of pantry staples, this recipe is approachable yet gourmet. Ideal for serving alongside soups, stews, or as the base for a standout sandwich, Onion Herb Bread I will quickly become a household favorite. Don't miss out on the golden crust and herb-infused aroma—it's the perfect addition to any homemade meal!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
- 1.5 cups warm water (110°F/43°C)
- 3 tablespoons unsalted butter, melted
- 1 large yellow onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, sugar, yeast, and salt.
Add the warm water and melted butter to the dry ingredients. Stir until well combined.
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until the dough comes together and is no longer sticky.
Transfer the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until caramelized.
Remove the skillet from heat and stir in the dried thyme, oregano, and parsley. Allow the onion mixture to cool slightly.
Flatten the dough into a rectangle and spread the onion-herb mixture evenly over the top. Knead the dough gently to incorporate the onion mixture throughout.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the risen dough and shape it into a loaf. Place the loaf in a greased 9x5-inch loaf pan.
Cover the pan with the kitchen towel and let the dough rise again for 30 minutes, or until it has doubled in size.
Preheat the oven to 375°F (190°C).
Bake the bread for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
