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Autumn Onion Loaf

  • Intermediate
  • 1 round loaf
  • 4 hr 10 min
Baking Success Or Baking Mess


4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons minced onion
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3/4 cup milk
1/2 cup water
1/4 cup butter OR margarine
1 egg
Onion topping
1 medium onion, thinly sliced (about 2/3 cup)
2 tablespoons Mazola® RightBlend® Oil
1 tablespoon dill weed
1 teaspoon garlic salt

1 tablespoon butter OR margarine, melted
Kosher salt


Combine 1-1/2 cups flour, sugar, minced onions, undissolved yeast, salt and garlic salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; roll each piece to 30-inch rope. Braid ropes, pinch ends to seal. Tie knot in center of braid; wrap ends around knot in opposite directions; tuck under to make a round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Onion Topping: Combine onion and olive oil in a skillet. Cook over medium heat, stirring constantly until onion is tender, about 3 to 5 minutes. Remove from heat; stir in dill and garlic salt.

Sprinkle loaf with Onion Topping and kosher salt. Bake at 375°F for 35 minutes or until done. Remove from sheet; cool on wire rack. Brush with melted butter while warm.

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