You are here: Home » Recipes » Onion and Rosemary Bread Onion and Rosemary Bread Recipe by Favorite Recipes Press Yield 8 servings This onion and rosemary bread is full of flavor. PrintEmail Ingredients 1 envelope fast-rising dry yeast1 tablespoon sugar1 1/2 cups lukewarm water4 cups flour2 teaspoons salt1/2 cup chopped onion vegetable oil1 1/2 tablespoons fresh rosemary leaves Salt Instructions Dissolve the yeast and sugar in the lukewarm water in a large bowl; stir to mix well. Add the flour, 2 teaspoons salt and onion; mix well. Knead on a floured surfce until smooth and elastic. Place the dough in a greased bowl, turning to coat the surface. Let rise until doubled in bulk. Punch down dough. Shape into a round 12-inch loaf on a greased baking sheet. Brush the top with oil. Let rise until doubled in bulk. Sprinkle the top with the rosemary and additional salt. Bake at 400F for 30 to 35 minutes or until the loaf is golden brown and sounds hollow when tapped. Serve hot. Recipe reprinted with permission from the Junior League of Salt Lake City’s Always in Season (Junior League of Salt Lake City, 2005).