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Onion Lover's Bread Recipe

Looking for an easy Onion Lover's Bread recipe? Learn how to make Onion Lover's Bread using healthy ingredients.


Submitted by fujiq

Makes 24 servings



Rich, challah-like braided bread with onion filling. You can probably subsitute egg white for butter in the filling, and olive oil or shortening for butter in dough to make a healthier version. From Bernard Clayton.

Recipe Ingredients for Onion Lover's Bread

2 1/4 tsp yeast
4 cups flour
1 1/4 cups water
1/4 cup sugar
1 1/2 tsp salt
1/3 cup nonfat dry milk
1/2 cup (1 stick) butter, melted
1 egg, room temp, lightly beat
1/4 cup butter, melted
1/4 cup dried chopped onion (or 1 cup finely minced fresh onion)
1 tbsp Parmesan cheese
1 tbsp poppy seeds (DON'T SKIMP)
1 tsp garlic salt
1 tsp paprika

Recipe Directions for Onion Lover's Bread

  1. Blend 2 cups of the flour with the yeast. In a small sauce pan, heat water, sugar, salt, 1 stick melted butter, and milk. Once it reaches 120 to 130 F, remove from heat and add to flour mixture.

  2. Stir 30 seconds. Add egg, stir until incorporated, then beat vigorously with wooden spoon 2 minutes.

  3. Add flour and stir to make a sticky homogenous mass. DO NOT KNEAD. Cover with damp paper towel or plastic wrap, and place in a steamy warm place for 60 to 90 minutes, until double in size and spongy.

  4. Punch the air out, turn to lightly floured surface, and knead 10 minutes. Dough will be easy to work with but slightly sticky. Add sprinkles of flour as needed.

  5. Roll dough to 12 x 18" rectangle with a rolling pin. If dough resists, let it relax on counter a few minutes under a towel. Pull into place with hands if needed. Cut into 3 strips, 4"x18" with a sharp knife. Roll out and let relax, again, as necessary to get desired size. Do not tear or stretch too thin or filling will spill out.

  6. Combine 1/4 cup melted butter, onion, poppy seed, garlic salt, and paprika. CAREFULLY spoon filling in the middle of each strip, leaving 1/2" to 1" margin of clean dough around the edge. If not, filling will probably leak out. Roll up each strip as you would a cigarette or cinnamon roll. Start from the long edge farthest from you. Stop rolling when there is 1" of unrolled dough. Bring that edge of the dough up to meet the top of the rope, pinch together. Pinch/fold ends in. Repeat for remaining strips of dough.

  7. Place all three ropes of dough seam down on a greased baking sheet or one with parchment paper. Braid starting from the middle, working towards you. Flip pan around and finish braid the same way. Tuck ends under.

  8. Bake at 350F for 30 to 40 minutes, or until loaves are golden brown and sound hollow when thumped.

Categories

Breads

Nutrition Facts
Serving Size 48.6g
Amount Per Serving
Calories
149
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
24mg
8%
Sodium
204mg
9%
Potassium
72mg
2%
Total Carbohydrates
19.4g
6%
Dietary Fiber
0.7g
3%
Sugars
3.2g
Protein
3.4g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
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