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Homemade Onion Bread with Sage Recipe

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4 from 21 reviews

  • Author: Amina
  • Total Time: 2 hours 50 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This homemade onion bread with sage is a flavorful and aromatic bread perfect for savory meals or as a standalone snack. Featuring caramelized onions, fragrant dried sage, and a rustic herb topping, this bread offers a delightful combination of texture and taste. The dough is enriched by olive oil and slowly risen for a tender crumb with a golden crust. Ideal for those who appreciate hearty, homemade bread with a twist of herbal goodness.

Ingredients

For the Dough:

  • 2 large red onions, chopped fine
  • 2 teaspoons dried sage, rubbed fine
  • 2 teaspoons pepper
  • 2 tablespoons olive oil
  • 2 envelopes dry yeast (about 4 ¼ teaspoons)
  • 1 tablespoon sugar
  • 1 ½ cups warm water (about 110°F)
  • 2 teaspoons salt
  • 5 cups all-purpose flour

For Greasing and Topping:

  • ¼ cup butter for greasing
  • 2 tablespoons sea salt, kosher salt, or pickling salt
  • 1 tablespoon black pepper, coarsely ground
  • 2 tablespoons dried rosemary or herbes de Provence, rubbed fine
  • Additional olive oil for brushing

Instructions

  1. Cook the Onions: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add finely chopped onions, 2 teaspoons dried sage, and 2 teaspoons pepper. Stir regularly until onions become tender and translucent. Remove from heat and allow to cool completely.
  2. Activate the Yeast: In a small bowl, combine 2 envelopes dry yeast, 1 tablespoon sugar, and 1 ½ cups warm water. Stir well and let sit for 10 to 15 minutes until frothy. Stir in 1 tablespoon olive oil into the activated yeast mixture.
  3. Combine Dry Ingredients: In a very large bowl, mix 5 cups all-purpose flour and 2 teaspoons salt until evenly distributed.
  4. Meld Ingredients Together: Add the yeast mixture and the cooled onion mixture to the flour. Mix thoroughly until a rough dough forms.
  5. Knead the Dough: Dust your work surface with flour and knead the dough by hand for at least 5 minutes, adding extra flour if needed to prevent sticking. The dough should become smooth and elastic.
  6. Prepare for First Rise: Lightly grease a large bowl with ¼ cup butter by rubbing butter onto the inside surface with a paper towel. Place the dough in the bowl and flip it over to coat all sides in butter. Brush the top surface of the dough generously with olive oil.
  7. First Rise: Cover the bowl with a warm, damp cloth and set it in a warm (not hot) place such as an off oven. Allow the dough to rise for 45 to 50 minutes until it doubles in size. Avoid over-proofing to prevent excessive air holes in the bread.
  8. Degas the Dough: Punch the dough gently in the center to release trapped air.
  9. Shape the Loaves: Divide the dough into three equal pieces. Shape into three individual loaves or optionally braid them together for a decorative finish.
  10. Prepare Baking Surface: Grease a rimmed baking sheet with butter or cooking spray. Place the shaped loaves on the sheet and lightly brush each one with olive oil.
  11. Prepare Herb Topping: In a small bowl, combine 1 tablespoon coarsely ground black pepper, 2 tablespoons sea salt (or kosher/pickling salt), and 2 tablespoons dried rosemary or herbes de Provence. Sprinkle this mixture evenly over the top of each loaf.
  12. Second Rise: Leave the un-covered loaves to rise again for 30 minutes at room temperature.
  13. Preheat Oven: Set your oven to 350°F (175°C) and allow it to heat thoroughly.
  14. Bake the Bread: Bake the loaves on the prepared baking sheet for 35 to 45 minutes, until the crust turns a deep golden brown and the bread sounds hollow when tapped.
  15. Cool and Serve: Remove loaves from the oven and allow to cool on a wire rack before slicing and enjoying.

Notes

  • Using warm water between 105°F and 115°F helps the yeast activate properly without killing it.
  • Do not rush the rising steps; proper proofing ensures better texture and flavor.
  • The onion mixture should be cooled completely before adding to the dough to prevent killing the yeast.
  • Brush the dough with olive oil before both rises to keep the surface moist and flavorful.
  • Feel free to braid the dough for a decorative loaf.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • This bread pairs excellently with soups, stews, or as a sandwich base.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/homemade-onion-bread-with-sage-recipe/