Jewish Onion Bread

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

1 cup warm water (105 to 115°F)

1 (¼-oz) package active dry yeast (2 ½ teaspoons)

2 teaspoons sugar

3 ½ cups all-purpose flour

2 ½ teaspoons salt

3 tablespoons vegetable oil

2 medium onions, finely chopped (2 cups)

1 large egg, lightly beaten with 1 tablespoon water

1 teaspoon nigella seeds* or poppy seeds

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer