Best Oregon Sour Cream Onion Bread Recipes

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OREGON SOUR CREAM ONION BREAD



Oregon Sour Cream Onion Bread image

Make and share this Oregon Sour Cream Onion Bread recipe from Food.com.

Provided by AmyZoe

Categories     Yeast Breads

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup dried onion, chopped
1/2 cup butter
2 cups sour cream
2 cups warm water
5 teaspoons dry yeast
1 tablespoon salt
1 teaspoon sugar
2 tablespoons basil leaves
1 cup cornmeal
8 -8 1/2 cups bread flour, divided
1 large egg
1 tablespoon water

Steps:

  • Saute onion in butter until golden.
  • Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
  • Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
  • Gradually add 4 cups of flour.
  • Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
  • Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
  • Punch dough down and let rise 10 minutes.
  • Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
  • Allow to rise until doubled, about 20 to 30 minutes.
  • Beat egg and water.
  • Gently brush loaves with egg wash.
  • With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
  • Bake in preheated 375 degree oven for 50 minutes or until well browned.

Nutrition Facts : Calories 766.1, Fat 26.1, SaturatedFat 15.3, Cholesterol 82.2, Sodium 1004.1, Carbohydrate 114.1, Fiber 5.4, Sugar 2.4, Protein 18.2

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD



Upside-Down Sour Cream and Onion Potato Bread image

Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)
1 large onion, preferably Vidalia
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows
1 cup whole milk
1/2 cup sour cream
1 large egg
1 tablespoon dried chives
2 tablespoons dried chives
1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar

Steps:

  • Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
  • Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
  • Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
  • Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
  • Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
  • Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
  • Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

HANDMADE ONION BREAD



Handmade Onion Bread image

I know there are recipes for onion bread on the site already, but I can't find anything without a bread machine. This is the best onion bread I've ever tasted -- I don't know how I managed to do it. LOL The base recipe is "Grandma VanDoren's White Bread," taken from another site, and is my default recipe. For just the base bread recipe, eliminate the onion mixture and follow the rest of the recipe.

Provided by Netanya

Categories     Yeast Breads

Time 2h30m

Yield 3 loaves

Number Of Ingredients 10

3 cups warm water
3 -4 tablespoons active dry yeast (more yeast makes it fluffier)
3 teaspoons salt
4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour
1 medium onion
1 tablespoon garlic, minced
1 -2 tablespoon sesame seeds
3 tablespoons butter

Steps:

  • In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
  • While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
  • Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
  • Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
  • Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
  • Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
  • Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Nutrition Facts : Calories 1676.6, Fat 35, SaturatedFat 10.4, Cholesterol 30.5, Sodium 2426.6, Carbohydrate 297.6, Fiber 12.4, Sugar 35.8, Protein 40.2

ONION DILL BREAD



Onion Dill Bread image

This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 10

2 teaspoons active dry yeast
3-1/2 cups bread flour
1 teaspoon salt
1 large egg
3/4 cups cream-style cottage cheese
3/4 cups sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1-1/2 tablespoons butter

Steps:

  • In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.

Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

EASY CHEESE AND ONION BREAD



Easy Cheese and Onion Bread image

I was searching for a quick bread recipe without all the time and work it takes to knead dough and then wait for it to rise. I searched Food Network.com and found a recipe for "Beer Bread". Although simple and fast to make, I did not like the taste of it. So I altered the ingredients and experimented a bit and after just two trys, I came up with this version. I was so pleased with it....I felt compelled to share it with others who like me, want a quick homemade bread that everyone will love! Make sure your oven is the required temperature. Let cool before slicing otherwise it will crumble and fall apart. When slicing, use a very sharp knife and saw gently while pressing down to get the best results. This bread is great with stews, chili, heartly soups, and open faced turkey or beef sandwiches. Very filling!

Provided by Alznwonderland

Categories     Quick Breads

Time 1h5m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour (pre-sifted or sift yourself)
3 teaspoons baking powder
1 teaspoon salt
12 ounces milk (whole or low fat)
1/4 cup sugar
1/2 cup water
1/4 cup melted butter
1 cup shredded cheddar cheese (mild or sharp)
1/2 cup chopped onion

Steps:

  • Pre-heat oven to 375 degrees.
  • Mix together flour, baking powder, sugar and salt.
  • Add milk, water, butter, cheese, and onions.
  • Stir until mixed.
  • Dough should be a bit moist but not watery. Should look very sticky and lumpy.
  • Scoop into greased bread pan. (cooking spray works fine).
  • Even out with a spoon so top is completely flat.
  • Bake for 55 minutes.
  • Let cool for 30 minutes before slicing.

AMISH ONION CAKE



Amish Onion Cake image

This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. -Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 14

3 to 4 medium onions, chopped
2 cups cold butter, divided
1 tablespoon poppy seeds
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
4 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
5 large eggs, room temperature
3/4 cup 2% milk
3/4 cup sour cream

Steps:

  • In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 539 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

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