Onion Bread

Recipe By: Posted to rec.food.cooking by Barb Schaller, 2-9-2011

Serving Size: 1 loaf

1/4 cup warm water
1 teaspoon yeast
1/2 teaspoon sugar
3 cups white flour
1/2 cup bran
2 Tbsp. sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon poultry seasoning
3 Tbsp. shortening (bacon or chicken fat margarine, or
shortening)
3/4 cup water
1/3 cup dry milk powder
2 Tbsp. instant dried onions

Put warm water in custard cup and add yeast and half teaspoon sugar.
Mix and let stand 10-15 minutes. Put flour, bran, remaining sugar,
salt, celery salt, poultry seasoning, and shortening into food processor
bowl with the cutting blade. Mix water with dry milk powder. Add
onions.

Let processor run until fat is well mixed, keeping hand over top of feed
tube. Keep machine running and pour yeast mixture into feed tube.
While machine is running, pour milk in slowly. As soon as dough forms a
ball, stop machine. This takes about 20 seconds.

Remove dough from machine. At this point, you can start another batch,
if more loaves are desired. Mix batches together, if you prepare more
than one, by kneading 8 to 10 turns of dough. Otherwise, no kneading is
necessary. The processor has done this.

Grease dough, place in a bowl and cover. Let rise about 1-1/2 hours or
until double in bulk. Shape dough into a ball if making just one batch
or into whatever number needed for the batches mixed. With a rolling
pin, roll out on lightly floured board. Roll dough up jelly-roll
fashion into a loaf.

Place in greased baking pan(s), cover and let rise until double, about
1-1/2 hours. Bake in a moderately hot oven (375 degrees) 40-45 minutes.
Remove from pan(s) and cool. Makes one 1-1/2 pound loaf.

Notes: Source: Diana Hildreth, State Fair Competitor; 8/28/80
Thursday Food Section, Minneapolis Tribune
--
Barb