As Im sitting here enjoying a piece of the walnut onion bread I previously
posted I forgot to mention that you should not grate or shred the onions or
they will get to watery. Drain the chopped onions in a paper towel to rid
excess moisture. When you add them as instructed and if the dough seems to "
loosen up " or get to moist, simply add a bit of flour to return the dough
back to its original quality.
The loaf is very fluffy and moist so let it cool completely before cutting.
If you wish less oil in the recipe you can certainly cut the amount to 1/8
cup and still have a lovely bread.
`[1;30;45mRainbow V 1.18.3 for Delphi - Registered