Wild Onion Bread
Submitted by saldab
Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.
This wild onion bread is one of those clever pantry recipes that punches way above its weight.
Onion soup mix dissolved in hot water gives the dough an intense, savory backbone, while sourdough starter adds tang and a chewier crumb than plain yeast bread.
Shaped into a rustic round and baked until golden, it comes out with a crackling crust and a soft, onion-scented interior that’s irresistible sliced warm with butter.
It’s the kind of bread that disappears before dinner even starts.
Variations
- Fold in a handful of shredded sharp cheddar before shaping for an onion-cheese loaf
- Brush the top with melted butter and sprinkle with dried onion flakes before baking for extra crunch
- Use French onion soup mix for a slightly different, more herbal flavor
Kitchen Tips
- Let the soup mix cool to lukewarm before combining with the yeast mixture, or you’ll kill the yeast
- The dough should be stiff but not dry; add a splash more water if it’s cracking while you knead
- Give the full 2-hour rise time; the sourdough starter needs that window to develop its flavor
- Tap the bottom of the loaf when it comes out of the oven; a hollow sound means it’s done
Ingredients
Directions
Add soup mix to ¾ cup hot water;let stand until lukewarm.
In a separate container, soften yeast and sugar with 2 tablespoons warm water.
Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter.
Stir in remaining Dry Baking Mix to make a stiff dough.
Place on a floured surface;knead until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise for 2 hrs.
Shape into a round loaf. Place on a greased pan, cover and let rise 45 mins.
Bake in a 375 Deg. oven for 35 mins.
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