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Onion French Bread Loaves

Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. —Ruth Fueller, Barmstedt, Germany
  • Total Time
    Prep: 25 min. + rising Bake: 20 min.
  • Makes
    2 loaves (3/4 pound and 16 slices each)

Ingredients

  • 1 cup water (70° to 80°)
  • 1/2 cup dried minced onion
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • 1 large egg yolk, lightly beaten

Directions

  • In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under.
  • Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
    Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.
Nutrition Facts
1 slice: 46 calories, 0 fat (0 saturated fat), 7mg cholesterol, 148mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein.
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