Crunchy Onion Loaf

 Print Friendly and PDF

Crunchy Onion Loaf



Add yeast to warm water and let stand for 10 minutes. In a large measuring cup or medium-sized saucepan, heat milk and butter to 135°F. (about 1 1/2 minutes in the microwave or 4 minutes in a saucepan on medium heat). Pour this liquid into a large mixing bowl. Add sugar, salt, and minced onions. Cool to lukewarm. Add corn meal, egg, Parmesan cheese, proofed yeast and mix well (you may use a mixer).

Add flours to make a soft dough. Turn onto a lightly floured surface and knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put in greased bowl, turning to coat thoroughly. Cover with damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.

Knead down dough. Turn into a lightly floured surface. Divide dough in half and let rest for 10 minutes. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter. Place on prepared sheet or in baguette pans and sprinkle with corn meal. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 45 minutes.

Preheat oven to 350°F. Bake 25 to 30 minutes. Remove from pans and cool on racks.


Each Loaf Serves 12 Each loaf: 1083 calories; 16 g. dietary fiber; 198 g. carbohydrates; 38 g. protein; 21 g. fat; 5 g. saturated fat; 120 mg. cholesterol; 1480 mg. sodium. Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401