Garlic Onion Bread from Scratch

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Garlic Onion Bread from Scratch

3/4 cup warm water, 95 to 110°
2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
1/2 cup milk, room temperature
1 tbs sugar
1 tsp salt
1 tbs soft butter
1/2 tbs garlic powder
1 yellow onion, finely chopped
4 cups bread flour, about

In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl.

Turn dough out onto the lightly floured surface and knead for 4 min, adding more flour as needed until the dough is soft and smooth to the touch.
Place dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour or until doubled in size.

Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in the greased bread pan. Cover and let rise in a warm, draft-free place for 45 minor until doubled in size.

Bake bread at 350° for 45 min or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.

Serve bread warm with homemade butter or, for extra garlic flavor, with garlic-chive butter. The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.  Serves 6

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