Savory Bread

Think onion bagel. But softer.

That’s what you get with this recipe.

I wasn’t sure that there would be a massive onion flavor. It seemed like the onion soup would not be enough for that.

But it was. The onion flavor is present throughout the bread. You even get little bits of the dried onion and herbs.

The bread is simple to make. The sour cream makes the bread super soft and moist.

The braiding of the dough gives it a lovely look. The egg provides a lovely rich color to the crust.

The bread was amazing warm. It was equally delicious cold.

So this is definitely not your typical bread.

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BRAIDED ONION BREAD

1 Package Yeast

Warm Water

1 Cup Sour Cream

1 Envelope Swiss Onion Soup Mix

1/4 Teaspoon Baking Soda

2 Tablespoons Granulated Sugar

2 Teaspoons Salt

2 Tablespoons Soft Butter

3 Eggs

6 1/2 Cups Sifted Flour

Sesame Seeds

Sprinkle yeast onto 1/4 cup warm water. Combine sour cream, soup mix, baking soda, salt, sugar, butter, 2 beaten eggs, and 1 cup warm water. Stir in yeast until smooth. Gradually add enough flour to make a stiff dough. Place on a lightly floured board and knead for 5 minutes. Place in a greased bowl, turning to coat. Cover and allow to rise until doubled in bulk. Punch down. Divide dough in half. Divide each half into thirds. Roll each portion into a 15 inch long strip. Braid three strips together, sealing ends. Repeat with remaining dough. Place on greased sheets, side by side. Cover and allow to rise until doubled in bulk. Heat oven to 350 degrees. Brush braids with remaining beaten egg. Bake 40 to 45 minutes. Cool on wire racks.