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Onion Bread Recipe — 4 Comments

    • There’s sugar in the soup mix. So that’s what’s feeding the yeast. While the bread tastes great, it’s not very pretty. I’ve had one reader suggest that it’s too much liquid. I need to play around with that to see if that makes a difference.

  1. Any tips on making this without the soup mix? (I don’t do well with MSG.) Take an ordinary bread recipe and add a bit of onion powder and bouillon powder? I have onion powder sitting in my cupboards unused, and I occasionally eye it suspiciously.

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