Recipe ingredients
- 1 cup milk, scalded
- 3 tablespoons granulated sugar
- 1 tablespoon salt
- 1 1/2 tablespoons oil
- 2 tablespoons active dry yeast
- 1/4 cup warm water
- 1/2 cup chopped onion
- 6 cups unbleached flour
Recipe method
- Combine milk, sugar, salt and oil in a large bowl and cool until lukewarm.
- Dissolve yeast in warm water and stir into the milk mixture. Add the onion.
- Beat vigorously for 10 minutes, gradually adding about 4 cups of the flour, until the dough begins to pull away from the sides of the bowl.
- Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
- Lightly oil a large bowl. Place dough in a bowl and turn to coat on all sides.
- Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.
- Grease two loaf pans. Punch down the dough. Divide in half, shape into loaves, and place in the pans.
- Cover with a tea towel and let rise until doubled in bulk, about 20 minutes.
- Preheat the oven to 350 degrees F. Bake for 1 hour. Transfer to a wire rack to cool.
Other yeast bread recipes:
Onion bread recipe
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