May 12, 2010

Onion Batter Bread

Presented by

42 ratings

Prep time: 15 minutes
standing time 2 hours
baking time 50 to 55 minutes Servings: 24

The secret of Grandma’s roast beef sandwiches was the Onion Batter Bread.

Ingredients

2 envelopes dry yeast
2 teaspoons granulated sugar
2 cups lukewarm water
4 1/2 cups all-purpose flour
3 tablespoons butter, softened
1 envelope onion soup mix
1 teaspoon salt
2 tablespoons butter, melted

Directions

1

Dissolve yeast and granulated sugar in lukewarm water in a large bowl.
2

Add 3 cups flour, softened butter, onion soup mix and salt to yeast mixture. Beat with an electric mixer set at medium-high speed for 2 minutes. Add remaining flour and beat until blended. Let rise, covered, until almost double in size, about 30 minutes.
3

Generously butter two 71/2 × 4-inch loaf pans.
4

Stir down the dough. Spoon into prepared loaf pans. Let rise, covered, until dough reaches tops of pans, about 11/2 hours.
5

Preheat oven to 375ºF. Bake bread until browned, about 50 to 55 minutes. Invert onto wire racks. Brush bread with melted butter.

Grandma's Secret Trick

Grandma sometimes baked this savory bread in a round baking dish and called it "casserole bread." She buttered the baking dish well before adding the dough because this bread sticks more than other yeast breads. When she used glass baking dishes, she turned the oven heat down to 350°F because the crust browns more quickly in glass baking dishes.