Caramelized Onion Bread (Bread Machine)

I made this whole wheat with Bob's redmill flour, added about 4 extra tablespoons of water and a tablespoon of wheat gluten, and made the bread on the 80 minute quick bread cycle. I added just a pinch more yeast also, and subbed spike seasoning for half the salt. I also added a tablespoon of dried rosemary. I put the onions in 5 minutes into the KNEAD cycle. I know, lots of alterations. This bread is PHENOMENAL. It rose high, didn't fall, and I am drooling and want to eat the whole loaf! I know, TMI! :D

Ever since I got my bread machine, and remembered how much I like onion bagels, I've been occasionally looking for an onion bread, and thanks to this recipe, I've found it. It's one of the most delicious breads I've made so far, and I expect to be making it many more times in the future.

We loved the flavor of this bread even though I thought the onions would have been more of a star in the finished product. I probably didn't use enough of them. I also used vadalias which gave the bread a sweet taste. Since this was the first time I had ever used the bell to add anything to the dough, I paniced and thought I had missed the ding. So I added the onions as it turned out only 5 minutes before the bell went off. Now I know that bell goes of 75 minutes after I press the start button. I used unbleached bread flour and did not replace any of it with rye. I think the top of the bread didn't rise due to old yeast, no fault of the recipe. I served it with ratatouille on couscous and crab cakes. Made for a great meal! Made for Ramadan tag.

I took your suggestion about substituting rye flour for part of the bread flour, & the bread was outstanding! This loaf was just for the 2 of us this time around, but I look forward to sharing it with guests! Definitely a keeper of a recipe, & it's going into my favorites book! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

I'm not giving this bread a star rating because it didn't work for me at all, so I know I somehow messed up this well-regarded recipe. I read the reviews & knew this bread would overflow my ABM, so I used the ABM thru the add of the caramelized onions & 2nd knead cycle. My plan was to remove the dough .. place it in an oiled, oblong, lrg & deep Pyrex baking dish for the 2nd rise .. & then bake it in the oven. My prob was the dough was very stiff & the caramelized onions didn't fully mix into it. I tried mixing them in by hand, but that didn't work well either. I eventually abandoned the effort & the bread rose nicely. I cut slits in the top surface & baked it at an oven temp of 375F til nicely brown & tested done. Altho well-flavoured from the onions, the dough was very dense & most of the onions fell away when it was sliced. I'd welcome any advice on what mistake(s) I might have made so I can give it a 2nd effort after the holidays.