This incredible Sweet Onion Sage Bread recipe was given to me by my friend Lee who knows just how much I love stuffing, yes stuffing. The flavors in this amazing bread recipe remind me and taste very similar to stuffing and should be on your bucket list! This bread makes everything taste better, especially sandwiches!
This recipe for Sweet Onion Sage Bread makes two loaves and freezes beautifully if you choose to do it! I usually have one in the freezer for when the mood or need arises. It is perfect served at family gatherings and frankly, any old excuse that i can come up with will do!I look at this Sweet Onion Sage Bread recipe as a great excuse to stay home. It takes time to make the dough and the rising time makes it a perfect opportunity for me to get a lot of things done around my home or even read a book! My life at times, like yours, is go, go, go and this is the perfect reason to stay home, no matter what you decide to do!I cannot stress enough the importance of only allowing this Sweet Onion Sage Bread to rise for the exact times listed. If you leave the bread to rise longer you may end up with large air holes in your bread which doesn’t effect the taste just your ability to make a complete sandwich!I just had to make a video to show you how to make this wonderful Sweet Onion Sage Bread below. You have to check it out!
Sweet Onion Sage Bread
- 2 large red onions, chopped fine
- 2 teaspoons sage, dried, rubbed fine
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 2 envelopes dry yeast
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 2 teaspoons salt
- 5 cups all purpose flour
For sprinkling on top of the bread
- 2 tablespoons sea salt or kosher salt or pickling salt
- 1 tablespoon black pepper, coarsely ground
- 2 tablespoons rosemary, dried, or herbes de provence, rubbed fine
Using your large skillet heat some olive oil, over medium heat, until it starts to shimmer or a drop of water flicked in it dances. Add finely chopped onions, sage and pepper. Stir regularly until onions are tender. Set aside and allow to cool.
Using a small bowl combine yeast, sugar and warm water. Stir until dissolved. Let sit for between 10 and 15 minutes, until frothy add 1 tablespoon of olive oil and mix well.
Next, using a very large bowl, combine flour and salt. Add yeast mixture and cooled onions. Mix well.
Dust your workstation with flour and knead by hand for at least 5 minutes. Use more flour if needed to avoid the dough from sticking to your kneading surface.
Lightly grease a big bowl with butter, large enough to hold your dough. I usually take a paper towel and put a bit of butter on the paper towel. Then I rub the butter all over the inside of the bowl. Sometimes I have to grab butter twice!
Place dough inside your greased bowl and then flip the dough over. Using a brush totally coat the top surface of the dough with olive oil. Cover with a warm damp cloth and allow the dough to rise for 45 to 50 minutes in a warm, not hot place. I usually place it inside my oven that is turned off. Your dough should double in size. Do not leave your bread to rise too much longer or you could end up with a lot of air holes in your bread.
Punch in the center of the dough to release air and divide the dough into two pieces. As equal as possible.
Now shape into two loaves. I usually make them an oval shape but my husband prefers a longer, narrower loaf like shape. My best friend even braided a loaf! I wish I still had the picture!
Grease a rimmed baking sheet with butter or even cooking spray. Once loaves are in position brush them each lightly with olive oil.
In a small bowl combine black pepper, salt and rosemary or herbes de provence. Stir and sprinkle mixture all over the tops of the loaves. Leave loaves uncovered to rise for another 30 minutes.
Preheat your oven to 350 degrees. Once heated, bake loaves for between 35 and 45 minutes. The crust must be a beautiful golden brown before you remove it from your oven. Remove from oven and allow your loaves to cool on a wire rack. Serve and enjoy every bite!