1package (½oz / 7 g) active dry yeast
2 tbl (25g) white sugar
1½ cups (355ml) warm water (110°F / 45°C)
2 tsp (10g) salt
2 tbl (25g) shortening
1 tbl(10g) minced onions
½ tsp (0.8g) dried Oregano or Thyme
3½ cups (480g) bread flour (AP Flour is also ok just add a tsp of cream of tartar)
½ onion
2tbl (30g) butter, melted
2 tbl (25g) white sugar
1½ cups (355ml) warm water (110°F / 45°C)
2 tsp (10g) salt
2 tbl (25g) shortening
1 tbl(10g) minced onions
½ tsp (0.8g) dried Oregano or Thyme
3½ cups (480g) bread flour (AP Flour is also ok just add a tsp of cream of tartar)
½ onion
2tbl (30g) butter, melted
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STEP 1:
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
STEP 2:
Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, ½ cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
STEP 3:
Stir dough to deflate and place it into a lightly greased 9×5 inch loaf pan (or cut into bun sized loafs for multi-use). Cover with a damp cloth and let rise until the top of the dough is within ½ in of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375°F (190°C).
STEP 3:
After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Tip: You can add any kind of veggies that you would like at the onion stage suck as chopped olives, sundried tomatoes or other semi dry veggies etc.
Adapted from http://www.allrecipes.com
