Homemade Onion Bread with Sage

Onion bread sliced on a wooden bread in front of the rest of the loaf.

5 from 7 votes

Homemade Onion Bread with Sage

This sweet Onion Bread is a delicious and easy homemade bread recipe the whole family will enjoy. After the dough rises, it’s oven-baked to fluffy perfection.

Prep Time30

Cook Time45

RISE TIME, DIVIDED1 35

Total Time2 50

Servings: servings

Calories: 315kcal

Author: Karin and Ken

Ingredients

For 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 ½ cups warm water
2 teaspoons salt
5 cups all purpose flour
¼ cup butter for greasing

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

Instructions

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.
divide the dough into three pieces. As equal as possible. Shape into Three loaves. you can leave the loaves as is or braid them together!
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 enjoy!

Notes

Store your sweet onion sage bread in an airtight container or plastic bag. It will stay fresh on the counter or in the refrigerator for up to 1 week.
Ensure that you allow your bread dough to rise in a warm environment for best results. I like to cover it and pop it into my oven while it’s turned off.
For a stronger and earthier flavor, try this onion bread recipe with fresh sage!

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