Easy Onion Bread

Fresh minced onion baked right into a bread machine loaf gives this bread a savory aroma that fills the whole kitchen. The onion softens completely during the long machine cycle, leaving behind a mellow, sweet flavor woven through the crumb.

A blend of white and whole wheat flour gives the loaf more character than plain white bread without going dense. Honey and applesauce add just enough moisture and subtle sweetness to balance the onion’s bite. The applesauce also replaces most of the fat you’d normally see in a sandwich bread, keeping it lean.

This makes a fantastic sandwich loaf, especially for burgers, grilled chicken, or anything with melted cheese.

Chef Tips

• Use freshly minced onion, not dried onion flakes. Fresh onion releases moisture as it cooks, adding to the bread’s tenderness.
• Add ingredients in the order your machine recommends. Most call for wet ingredients first, dry on top, yeast in a well in the center.
• Check the dough ball about 10 minutes into the first knead. It should be smooth and slightly tacky. Adjust with a tablespoon of water or flour if needed.
• The whole wheat flour absorbs liquid more slowly than white flour, so the dough may look shaggy at first. Give it time.

Variations

• Add a tablespoon of dried rosemary or thyme for a herb-onion bread.
• Fold in grated Parmesan at the mix-in beep for a cheesy onion loaf.
• Replace honey with maple syrup for a deeper, more rustic sweetness.