AllenOK
New member
This is from "Uncle" John Rae's Bread Book. I inherited that cookbook years ago. I managed to type this one up, as I loved making it. A few years ago, that tattered old paperback fell apart. I may need to go to abebooks to get another copy.
Onion Bread
Yields: 2 loaves
¼ c dehydrated onions
¼ c water
¼ c warm water
1 T yeast
1 pt milk, warm
2 T shortening
2 T sugar
1 t salt
1 # 8 oz bread flour
1 t celery salt
½ t poultry seasoning
1 T melted butter
Allow onions to rehydrate in ¼ c of the water. Proof the yeast in the ¼ c warm water in a mixer bowl. Add warm milk, shortening, sugar, and salt.
Sift the flour with celery salt and poultry seasoning.
Muffin method: add dry ingredients to wet. Knead on machine 10 minutes. Place dough in a greased bowl, roll dough around in the bowl to thoroughly coat with fat. Allow dough to rise until doubled. Punch down and let rest 12 – 15 minutes.
Make-up into two loaves, and place in greased pans. Let loaves rise until doubled. Split loaves, if desired, and brush with melted butter.
Bake @ 400°F until done, about 30 minutes.
Onion Bread
Yields: 2 loaves
¼ c dehydrated onions
¼ c water
¼ c warm water
1 T yeast
1 pt milk, warm
2 T shortening
2 T sugar
1 t salt
1 # 8 oz bread flour
1 t celery salt
½ t poultry seasoning
1 T melted butter
Allow onions to rehydrate in ¼ c of the water. Proof the yeast in the ¼ c warm water in a mixer bowl. Add warm milk, shortening, sugar, and salt.
Sift the flour with celery salt and poultry seasoning.
Muffin method: add dry ingredients to wet. Knead on machine 10 minutes. Place dough in a greased bowl, roll dough around in the bowl to thoroughly coat with fat. Allow dough to rise until doubled. Punch down and let rest 12 – 15 minutes.
Make-up into two loaves, and place in greased pans. Let loaves rise until doubled. Split loaves, if desired, and brush with melted butter.
Bake @ 400°F until done, about 30 minutes.
Gotta buy some poultry seasoning first 
