Buttermilk Onion Bread Recipes

ONION AND BUTTERMILK QUICK BREAD

Steps:

• Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
• Sift flour into a large mixing bowl then stir in soup mix and chives.
• Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
• Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
• Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
• Bake for 25-30 minutes, or until golden and cooked through.

CRISPY BAKED ONION RINGS

Steps:

• At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk overtop. You don't have to drown the onions, just make sure they are somewhat submerged. Cover tightly and store in the refrigerator. In this step, you are soaking the onions, which will tenderize them. I strongly suggest soaking them for at least 12 hours for the best taste. I soaked mine overnight.
• Once the onions have soaked, remove from the refrigerator. Set aside.
• Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat the egg whites. Set aside. In a large shallow dish (I used a pie dish), mix the whole wheat flour, cornmeal, bread crumbs, and the seasonings together until combined.
• Remove each ring from the buttermilk and dip in egg whites. Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won't adhere, dip in egg whites and then the breading again. If you find you need more breading, make more.
• Lay each breaded ring on the baking sheets in a single layer. You'll have two batches if your onions were quite large like mine. When all the rings are breaded, spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the onion rings.
• Bake each batch for 15 minutes, remove from the oven and flip each ring using tongs. Spray the other side with nonstick spray. Then bake for 15 more minutes. A note about bake time: all ovens are different! And everyone likes a different level of crispiness. I baked my onion rings in my oven for 30 minutes, rotating and flipping once, and they were perfectly brown and crisp. Just bake the rings until they reach your desired level of brownness.
• Allow the onion rings to sit out for 10 minutes before digging in. Enjoy immediately.

BUTTERMILK BREAD II

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 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.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• 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.

TANGY BUTTERMILK CHEESE BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

DILL ONION BUTTERMILK BREAD

Steps:

• Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
• Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
• Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
• Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
• Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
• Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
• Bake at 350°F for 30 minutes. (I usually check it a little early!).