Bundt Pan Onion Bread Recipes

ONION PAN BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt 2 tablespoons of butter over medium heat.
• Add onion and saute until softened and starting to become golden, about 10 minutes.
• Grease a 9-inch pie plate with remaining tablespoon butter and sprinkle bottom with brown sugar.
• When onions are done, spread out evenly over brown sugar.
• In large bowl combine flour, baking powder, salt and sugar.
• In small bowl combine egg, milk and oil.
• Quickly mix wet ingredients into the flour mix.
• Spread batter over onions and bake for 35 to 40 minutes.
• Serve warm.

BUNDT PAN BURGER

Steps:

• For the bread: Combine the flour, sugar, 4 tablespoons of the butter, the eggs, yeast, salt and 2 cups lukewarm water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and silky, about 4 minutes. Transfer to a large bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours.
• Meanwhile, coat the inside of a 10- to 12-cup Bundt pan with the remaining 2 tablespoons butter and sprinkle evenly with the sesame seeds. Once the dough has risen, gently press it down to deflate it and divide it into 4 pieces roughly even in size. Put the pieces in the Bundt pan and cover with plastic wrap. Let sit until the dough has risen about 1/2 inch over the top of the pan, 30 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. When the dough has risen, remove the plastic wrap. Bake until the bread is golden and an instant-read thermometer inserted into the center registers 185 degrees F, about 40 minutes.
• Remove the bread from the oven and immediately invert it onto a wire cooling rack. Once cool, cut the bread horizontally in even thirds. Take the middle piece of bread and split that in half again horizontally; this will help for serving later.
• Increase the oven temperature to 500 degrees F. Set a wire cooling rack over a rimmed baking sheet.
• For the sauce: Combine the mayonnaise, mustard, ketchup, garlic powder, onion powder and paprika in a medium bowl and whisk until blended; set aside.
• For the burger: Line an 8-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of salt and several grinds of black pepper. Press half of the ground beef into the cake pan and sprinkle with another 2 teaspoons salt and several grinds of black pepper Lift the burger patty out of the cake pan using the foil and flatten it with your hands to about 9 inches in diameter. Flip the patty onto one side of the wire rack. Repeat with the remaining beef.
• Transfer the patties to the oven and cook until brown around the edges and an instant-read thermometer inserted into the centers registers about 150 degrees F, 15 to 20 minutes. Top evenly with the cheese and cook until melted, 2 to 3 minutes more. Remove the patties from the oven and let rest while you get the bun ready.
• Spread half the sauce on the bottom piece of bread. Top with half the onions, tomatoes and pickles. Transfer one patty to the bread and top with half the lettuce. Top with the middle pieces of bread and spread with the remaining sauce. Top with the remaining onions, tomatoes and pickles. Transfer the remaining patty to the bread and top with the rest of the lettuce. Cover with the top third of the bread and serve with french fries. (To make the burger easier to serve, separate the bread in the middle so you have two single-patty burgers.)

BUNDT® PAN ONION BREAD

Steps:

• Spray a cookie sheet with cooking spray.
• Dissolve yeast in warm water in a large mixing bowl. Add 2 cups flour, hot water, milk, butter, sugar, egg, and salt. Blend on low speed until moist, then beat on medium speed for 2 minutes. Stir in remaining flour by hand until a soft dough forms. Place on the prepared cookie sheet, cover, and let rise until doubled in size, 45 to 60 minutes.
• Melt butter for filling in a small saucepan. Remove from heat and add onion, Parmesan cheese, sesame seeds, paprika, and garlic salt; mix well.
• Spray a fluted tube pan (such as Bundt® with cooking spray.
• Divide dough into golf ball-sized pieces. Place 1 layer of dough pieces in the prepared pan and top with some filling. Continue to later dough and filling until you've used them up. Cover with a piece of plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve warm or cool.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

SWISS-ONION BREAD RING

Steps:

• Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.

BREAKFAST BUNDT BREAD (AKA MONKEY BREAD AKA PULL-APART BREAD)

Steps:

• Heat oven to 375°F (350°F if using a glass bundt pan).
• Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
• Roll biscuit half into a ball and let stand at room temperature.
• In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
• Roll each biscuit ball in butter and then in sugar mixture (I usually do a handful of biscuit balls at a time).
• Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
• Bake for 40-45 minutes or until golden brown.
• Remove from oven and up-end onto serving plate.
• Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.