Wild Onion Bread

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Servings: 1 Difficulty: Intermediate
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A savory, aromatic quick bread with a golden crust and tender crumb
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This Wild Onion Bread is a comforting, savory loaf that combines the rich aroma of onion soup mix with the tangy depth of sourdough starter. The result is a soft, flavorful bread that serves as a perfect side dish for soups, stews, or sandwiches. With a golden-brown crust and a tender interior, it offers a wonderful texture contrast in every bite. Easy to prepare with pantry staples, this recipe brings a homemade touch to your table without requiring advanced baking skills. It’s an ideal choice for casual dinners, potlucks, or when you crave a warm, savory snack straight from the oven.

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Wild Onion Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 429.1

Description

This Wild Onion Bread is a comforting, savory loaf that combines the rich aroma of onion soup mix with the tangy depth of sourdough starter. The result is a soft, flavorful bread that serves as a perfect side dish for soups, stews, or sandwiches. With a golden-brown crust and a tender interior, it offers a wonderful texture contrast in every bite. Easy to prepare with pantry staples, this recipe brings a homemade touch to your table without requiring advanced baking skills. It&# 226;€™s an ideal choice for casual dinners, potlucks, or when you crave a warm, savory snack straight from the oven.

Ingredients

Directions

  1. Mix the onion soup mix with 3/4 cup hot water in a bowl; let stand until lukewarm.
  2. In a separate small bowl, combine dry yeast, sugar, and 2 tablespoons warm water; let stand for 5-10 minutes until foamy.
  3. In a large mixing bowl, beat together the lukewarm soup mixture, yeast mixture, and egg.
  4. Stir in 1 cup of the dry baking mix and the sourdough starter until combined.
  5. Stir in the remaining dry baking mix until a stiff dough forms.
  6. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
  7. Place the dough in a lightly greased bowl, turning once to coat the top with grease.
  8. Cover the bowl with a damp cloth or plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
  9. Punch down the dough and shape it into a round loaf.
  10. Place the loaf on a greased baking sheet, cover, and let rise for 45 minutes.
  11. Preheat oven to 375ðF (190ðC).
  12. Bake the bread for 35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 429.1kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.8g9%
Cholesterol 46.6mg16%
Sodium 7938.8mg331%
Total Carbohydrate 82.5g28%
Dietary Fiber 3.8g16%
Sugars 16.4g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have sourdough starter, you can substitute with 1 cup of warm milk or water, though the flavor will be less tangy.

Ensure the soup mixture is lukewarm before adding the yeast mixture to avoid killing the yeast.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

For a softer crust, brush the loaf with melted butter immediately after removing it from the oven.

Keywords: onion, bread, savory, quick bread, yeast, sourdough starter, homemade, baking, side dish, vegetarian, comfort food, aromatic, loaf, pantry staples, easy recipe
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