Bread Machine Onion Bread Recipe

Photo: Uncut Recipes

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Dive into the world of flavors with this Bread Machine Onion Bread Recipe – a bread that effortlessly marries the hearty comfort of bread with the savory undertones of onions. Think of bustling city markets, where vendors display heaps of freshly harvested onions. Among them, a local baker, inspired by the humble onion, thought, "Why not infuse this flavor into a loaf?" And so, the Onion Bread was born.

Bringing the authenticity of market-fresh onions right to your kitchen, this bread's aroma can fill a room, reminiscent of savory onion soups enjoyed in cozy diners. The inclusion of the dry onion soup mix gives the bread a taste that's both unique and familiar. This loaf isn't just another bread; it's an experience. A slice toasted with a smear of butter makes for an unforgettable breakfast or a side dish that can elevate any meal. Ready to bake a tale of flavors? Let's begin!

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INGREDIENTS:

Dry Onion Soup Mix Insights: This ingredient is pivotal for the bread's signature taste. Go for brands that use natural ingredients without excessive additives, MSG, or artificial flavors. Some chefs might prefer making a homemade version by blending dried onion flakes, beef bouillon granules, and some selected herbs.

Dry Onion Soup Mix Substitute: If you don't have the onion soup mix, you can substitute with a mixture of dried minced onions, beef bouillon granules, and a pinch of onion powder and celery seed.

Nonfat Dry Milk Understanding: This adds to the bread's texture and taste. Ensure the powder is fine without lumps or discolorations, which might indicate moisture infiltration.

Nonfat Dry Milk Substitute: If nonfat dry milk isn't readily available, you can substitute it with milk powder or liquid milk. If you use liquid milk, adjust the water quantity to maintain the hydration level of the dough.

MAIN STEPS:

Onion Soup Mix Proportions: The inclusion of dry onion soup mix brings an intense oniony flavor to the bread. Ensure the brand you choose is not overwhelmingly salty. Since the mix already has salt, keep this in mind when adding the separate salt measurement. For those wary of additional additives or MSG from store-bought mixes, consider making a homemade version as discussed earlier.

Bread Machine Cycle Selection: Most bread machines have multiple settings for different bread types. For this recipe, choose the basic or white bread setting for optimal results. Additionally, monitor the crust setting if your machine offers it, selecting light or medium depending on your crust preference.

SERVED WITH:

Starter: French Onion Soup (France): A deeply savory soup made with caramelized onions, beef broth, and topped with melted cheese. The onion bread will amplify the flavor profile of this classic dish.

Side Dish: Ratatouille (France): A Provençal vegetable stew made of eggplants, zucchinis, bell peppers, and tomatoes. The rich vegetables would contrast well with the savory notes of the onion bread.

Main Course: Beef Bourguignon (France): A slow-cooked beef stew in red wine, flavored with carrots, onions, and garlic. The rich sauce pairs wonderfully with the texture and taste of onion bread.

Second Course: Grilled Portobello Mushrooms (USA): Large mushroom caps marinated and grilled. The earthy flavors would complement the savory onion bread.

Salad: Caesar Salad (Mexico/USA): Romaine lettuce, croutons, and parmesan cheese in a creamy Caesar dressing. The crispness of the salad provides a refreshing contrast to the soft and savory onion bread.

Dessert: Cheese Platter (Various Countries): An assortment of cheeses, ranging from soft brie to hard cheddar, served with fruits and nuts. The variety of cheese textures and flavors can be savored with slices of onion bread.

Drink: Cabernet Sauvignon (Various wine-producing regions): A full-bodied red wine with rich flavor profiles that can stand up to and complement the strong taste of onion bread.

ALTERNATIVES:

Course: Focaccia with Caramelized Onions (Italy): This is a fluffy, olive oil-rich bread topped with sweet caramelized onions and rosemary. Its origins trace back to ancient Roman times, and it's a staple in Italian bakeries.

Course: Pissaladière (France): Originating from Nice, this is a type of tart made with a bread dough base, adorned with caramelized onions, anchovies, and olives. It's a wonderful melding of sweet, salty, and briny flavors.

Course: Aloo Paratha (India): A North Indian delicacy, this is a stuffed flatbread filled with a spicy mixture of mashed potatoes (aloo) and onions. It's often eaten for breakfast or lunch and served with yogurt or pickles on the side.

Course: Onion Bialy (Poland): Similar to a bagel, a bialy is a chewy yeast roll originating from Białystok, Poland. It's distinguished by its central depression filled with diced onions and sometimes poppy seeds, rather than a hole.

Course: Scallion Pancakes (China): A savory, crispy flatbread made with dough rather than batter, loaded with green onions. This snack is widely enjoyed across China, often paired with soy sauce for dipping.

Course: Cebollas Encurtidas (Ecuador): A tangy onion salad or side dish made from thinly sliced red onions, lime juice, and cilantro. It's a refreshing accompaniment to many Ecuadorian dishes, offering a burst of acidity.

Course: Onion Kulcha (India): Kulchas are leavened breads often stuffed with a variety of fillings. Onion kulcha, in particular, has a filling of spiced onions. They're a beloved dish in North India, especially in Punjab, and are typically enjoyed with rich gravies.

HISTORY:

The tale of onion bread is deeply rooted in the age-old practice of adding vegetables, herbs, and spices to bread for both flavor and sustenance. It is an evolution of centuries-old culinary habits and the constant pursuit of savory delights.

The use of onions in bread can be traced back to ancient civilizations. The Egyptians, known for their vast array of bread variations, likely had their version of an onion-infused bread, given their extensive use of this aromatic vegetable in other foods. Bread, as a staple in diets, was often enhanced with available ingredients to improve its flavor and nutritional value.

In Medieval Europe onions were commonly grown and consumed by peasants and noblemen alike. Bakers started adding caramelized onions to their bread loaves, creating a sweet and savory delight that was loved by many.

However, the integration of the bread machine into this culinary narrative is a fairly recent development. The bread machine, having its initial popular boom in the late 20th century, brought a wave of innovative recipes as households experimented with this new gadget. Among these recipes was the onion bread, a natural adaptation given the popularity of both bread machines and the timeless love for flavorful loaves.

TIPS:

Fresher Ingredients: Consider using freshly caramelized onions in place of or in addition to the dry onion soup mix for a richer, more genuine onion flavor.

Herbal Notes: Fresh or dried herbs, such as thyme or rosemary, can elevate the aroma and flavor profile of the bread.

Crust Enhancement: This gives the bread a flavorful crust with a pronounced onion aroma and a beautiful sheen.
Method: Brush the top of the loaf with a mixture of water and onion powder 10 minutes before the baking cycle ends.

Ingredients:

Conversions and Servings: Cups (1 Loaf • About 1lb / 450g) Cups (1 Loaf • About 1.5lb / 680g) Cups (1 Loaf • About 2lb / 905g) Cups (1 Loaf • About 2.5lb / 1130g) Cups (1 Loaf • About 3lb / 1360g) Cups (1 Loaf • About 3.5lb / 1580g) Cups (1 Loaf • About 4lb / 1810g) Imperial (1 Loaf • About 1lb) Imperial (1 Loaf • About 1.5lb) Imperial (1 Loaf • About 2lb) Imperial (1 Loaf • About 2.5lb) Imperial (1 Loaf • About 3lb) Imperial (1 Loaf • About 3.5lb) Imperial (1 Loaf • About 4lb) Metric (1 Loaf • About 450g) Metric (1 Loaf • About 680g) Metric (1 Loaf • About 905g) Metric (1 Loaf • About 1130g) Metric (1 Loaf • About 1360g) Metric (1 Loaf • About 1580g) Metric (1 Loaf • About 1810g)

Directions:

01 - First things first, assemble all the ingredients you'll be using for this recipe. This way, you'll have everything you need at arm's reach.

02 - Now, it's time to get your bread pan. Add in the ingredients.

03 - Make sure to follow the specific order listed in the recipe. If you're unsure, refer to your bread machine's manual as it will likely have a recommended order for adding ingredients.

04 - Here's a special step to remember: Your bread machine will have a feature where it beeps to notify you to add "extras" like fruits, nuts, or in this case, the onion soup mix. Typically, this beep might sound around 30 to 40 minutes into the baking cycle. When you hear it, that's your cue to sprinkle in the onion soup mix.

05 - Once your machine signals that it's done, voila! You've got yourself a fresh loaf.

06 - Let it cool for a bit, slice, and relish every bite. Enjoy!

Photo: Uncut Recipes

Notes:

Storage: Once baked and cooled, store your bread in an airtight container or a resealable plastic bag. Keep it in a cool, dry place. It should remain fresh for up to 3-4 days.

Freezing: If you want to store the bread for a more extended period, you can freeze it. Pre-slice the bread for convenience, wrap it securely in plastic wrap, and then in a freezer bag. It can be frozen for up to 3 months. To consume, thaw at room temperature or toast directly from frozen.

Cooking Ahead of Time: You can measure and mix the dry ingredients (apart from the yeast) in advance, store them in a sealed container, and keep them ready for when you want to bake the bread. Just add the wet ingredients and yeast when you're ready to use the bread machine.

Oven Baking: If you don't have a bread machine or prefer using the oven, you can mix the ingredients manually, let the dough rise until it has doubled in size, shape it into a loaf, and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the top is golden brown.

Serving: This bread pairs wonderfully with soups and stews due to its savory onion flavor. You can also use it for sandwiches or toast it and spread with butter or cream cheese for a delicious snack.

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Written by: Uncut Recipes

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