Question RE: Onion Bread

[chilove]

Hello all,

I'm making the famous onion bread recipe for my Dad tomorrow. I have some questions for those of you who have made it before.

About how much namu shoyu (tablespoons, teaspoons) is 3 ounces?

How thick should I spread it for a thicker(and chewier rather than crispy) bread?

How long should I dehydrate the thicker bread?

Thanks so much!

Audrey

[Revvell]

About how much namu shoyu (tablespoons, teaspoons) is 3 ounces?

In Matt's book he uses 1/2 C. which I think is a bit much. 3 ounces would just about equal that, methinks.




How thick should I spread it for a thicker(and chewier rather than crispy) bread?

Dunno. I like to use it for pizzas and stuff so I make it pretty thin.



How long should I dehydrate the thicker bread?

Thanks so much!

Audrey

That's an "It depends" question ~ how thick, what kind of "d" you have; what temperature you put it on... etc. I usually just stick it in the "d" and check after 5-6 hours to see if it wants off the teflex. If it's ready to come off, flip and dry another 4-6 depending on how flexible I want it.

Interesting you ask this. I just put in a couple trays about 5 hours ago. Just flipped 'em.

Now I've got 'nanas in as well for crepes. Guess I'll find out the answer to: Do flavors intermingle, eh?

[mblessed]

Hi Audrey,

I'm not sure how much 3 ounces is, but I usually use about 1 tablespoon, or so, as I don't like things overly salty. I would suggest tasting the batter as you go.

I ususally like mine thicker also, so I would say spread it somewhere between 1/4 and 1/2 inch. 1/2 inch is probably a little too much, but think thick when you are spreading it, as it will flatten at least by half if not more.

I usually start dehydrating mine around dinner time, or 4-5 hours before bedtime, so that it gets dry enough to flip before I go to bed. Then usually when I wake up it's either done or almost done at around 7 a.m. or so. I always freeze mine in individual servings, and it thaws very quickly by itself, or you can thaw it in the dehydrator. Another consideration on the timing, is whether the climate you live in is moist or dry.

In the future if you would like another option, I have been making the Even Better Onion Bread as posted on goneraw.com Here is the link if you are interested in taking a look at it.

http://www.goneraw.com/recipes/585-EVEN-BETTER-ONION-BREAD

Note: regarding the Even Better Onion bread I find 6 cups of veggies work well. About 4 cups onions, and 1 cup carrots and zucchini. And I use sunflower seeds, not the pumpkin seeds. I like this bread because it has more veggies in it, not just the onion.

If you have anymore questions, ask away, I'll check the board a little later.

Good luck with the onion bread and have a wonderful day. It's a fun adventure! :)

Blessings and peace,

Marcia

[Sugar Snap Pea]

2 tablespoons = 1 ounce.

I have onion bread in the dehydrater, just cut it to size for pizza! This'll be the first time I've tried this. Sorry, can't tell you dehydrating time, at our house we kind of make it up as we go, and just watch it in the dehydrater. I can tell you my husband (my chef!) put it in around 10 last pm, and I think it'll be done mid to late afternoon. He did make it too thin this time, but I'm not complaining... :cool: