Onion Herb Bread Ii
Elevate your homemade bread game with this Onion Herb Bread II recipe, a savory masterpiece packed with caramelized onions and aromatic fresh herbs like parsley, rosemary, and thyme. Perfect for family dinners or holiday gatherings, this bread features a soft interior and golden crust that’s crafted with the finest bread flour and enriched with olive oil and butter for a tender texture. The caramelized onions add a natural sweetness, while the fresh herbs infuse every slice with robust flavor. Whether served alongside hearty soups or dipped in olive oil, this artisan-style bread is a versatile and delicious addition to your baking repertoire. Easy-to-follow instructions and a rustic loaf presentation make it ideal for beginners and seasoned bakers alike. Dive into the joy of homemade bread with a recipe that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Bread flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, minced
- 1 teaspoon Fresh thyme, minced
Instructions
In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy.
While the yeast activates, melt the butter in a skillet over medium heat. Add the diced onion and sauté until golden brown and caramelized, about 8-10 minutes. Set aside to cool.
In a large mixing bowl, combine the bread flour and salt. Stir in the parsley, rosemary, and thyme.
Pour in the yeast mixture and olive oil, then mix until a shaggy dough forms.
Add the caramelized onions to the dough. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a greased 9x5-inch loaf pan or shape it into a rustic round and place it on a baking sheet lined with parchment paper.
Cover the dough again and let it rise for another 30-45 minutes, until puffy.
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 406.1 g | 148% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 16.4 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 942 mg | 20% | |
*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.
