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Rosemary Onion Bread recipe

Fill your kitchen with the mouth-wateringaroma of fresh baked bread. Rosemary and saut ed onionslend their savory flavors to this versatile bread that’s goodfor breakfast, lunch or dinner.

Recipe: Rosemary Onion Bread

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
1 cup warm water
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon granulated sugar
1 cup whole-wheat flour
Approximately 1 1/2 cups all-purpose flour (more if needed)

  • In a large mixing bowl, sprinkle yeastover warm water (105°F to 115°F / 40°C to 45°C);let stand for 5 minutes or until mixture becomes foamy.
  • Meanwhile, heat oil in a small skilletover medium-high heat. Add onion and saut until softenedand edges start to turn golden brown, about 5 minutes.
  • Stir rosemary, salt and sugar into yeastmixture. Add onions and whole wheat flour and mix. Add enoughall-purpose flour to form a soft dough. Turn out onto a flouredsurface and knead for 5 minutes. Place in a clean, oiled bowland cover with a clean towel. Let rise in a warm place for 1hour, or until doubled in size.
  • Preheat oven to 400°F (205°C).
  • Punch dough down. Roll up and place ina 9 x 5 x 3-inch loaf pan.
  • Bake for 35 to 40 minutes or until a hollowsound is heard when tapped. For a thinner, crunchier loaf, shapeinto desired shape and bake on a baking sheet.

    Makes 1 loaf.


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  • Comments

    1 Comment


    Next, add 2 to 3 teaspoons of kosher salt. I can t psychologically handle undersalted bread, so I always do 3 teaspoons plus a little more. But if you have a low salt tolerance, stick with 2 teaspoons. I ve been on a bit of a blue cheese kick lately. It s just so so so rank. But a good kind of rank. Have you tried the onion-blue cheese sauce yet? Well, don t. It s too good. Your psyche and taste buds won t have anywhere to turn.

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