Rosemary Onion Bread




1 large loaf




  • ¼ cup (½ stick) Challenge Unsalted Butter
  • 2 cups onion, finely chopped
  • 1 envelope active dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water (110-115°F)
  • 4 cups all-purpose flour
  • 1½ teaspoons salt
  • 1 Tablespoon fresh rosemary leaves, chopped


  • 1

    Melt butter in sauté pan over medium-low heat; add onions and cook, stirring occasionally, until onions are soft and golden colored (about 20 minutes). Let cool.

  • 2

    In a large mixing bowl, combine yeast, sugar, ½ cup of flour and warm water; let mixture stand until foamy (about 20-25 minutes.)

  • 3

    To the yeast mixture, add half of the remaining flour along with rosemary and salt; mix well with a heavy-duty mixer or wooden spoon.

  • 4

    Gradually add the rest of the flour and the onion/butter mixture to form stiff, slightly sticky dough.

  • 5

    Knead with a dough hook of an electric mixer for 10 minutes or transfer to a lightly floured surface and knead by hand until smooth and satiny, about 15 minutes.

  • 6

    Shape dough into a slightly flattened ball and place on a buttered baking sheet. Cover and let rise in a warm place until doubled (45-60 minutes.)

  • 7

    Bake 400°F for 30 minutes or until browned.

  • 8

    For a tender crust, lightly brush warm loaf with butter.

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