Braided Onion Bread
About the Recipe
I’ve had this bread baked in a dutch oven over an open fire, baked in a wood-burning stove and baked in an electric oven, and it turns out perfect every time. I first learned to make this recipe during a wood stove cooking class at Living History Farms. We made it again in another class where we learned to cook over an open fire. And I’ve made it several times in my own oven at home.
The recipe is adapted from Foods of the Frontier by Gertrude Harris. The instructions from the original recipe were somewhat vague – and included no instructions for how hot or how long to bake. I’ll do my best here to provide a bit more detail for baking in a traditional oven; however, bread-baking does vary based on your own oven. I also cheated a bit using a Kitchen Aid mixer to mix and knead the dough, which was a tool we didn’t have in the Living History Farms cooking classes.
How to Make It
Save aside about 1/4 cup of the chopped onion. Mix all of the rest of your ingredients together in a stand mixer with the mixing paddle. Change out the paddle for your dough hook, and knead in the mixer for about 10 minutes. Keep adding flour until the dough is no longer sticky and forms into a ball.