Everyone Raves About

[D'vorah]

The onion bread recipe. I'm not finding it in the book. Any help? I've looked in the index and flipped through the bread and cracker pages.

Thanks,

Deborah

[Revvell]

What book are you looking in?

If I'm remembering correctly, it's Matt Amsden's book, "Rawsome". You might find it here somewhere as well.

[eachpeachpearplum]

Hi,

I did a search for "onion bread recipe" using the search banana above. It's very yummy. Warning your whole house will smell of onion bread so if you can stick your dehydrator in the garage please do. It's not a bad smell at all just strong!

http://www.rawfoodtalk.com/showthread.php?t=1005&highlight=Onion+Bread+recipe

And yes Revvell is correct it was Matt Amsden who made this famous in his book RawVolution. I'm not sure if this is his recipe I didnt check in my book but it looks very close. The is a book called Rawsome but it's by Brigitte Mars! :)

Enjoy!

[walnutty]

Along with the garage suggestion, I would also suggest making 1/4 - 1/2 of the recipe the first time. I had to throw mine out as I did not like it at all!

Good luck!

[D'vorah]

Wow, that was fast, thanks for the responses and link. I just assumed we were talking about a recipe in Alissa's book.

:-)

Deborah

[ViolinCyndee]

Along with the garage suggestion, I would also suggest making 1/4 - 1/2 of the recipe the first time. I had to throw mine out as I did not like it at all!

Good luck!


Amazing that you didn't like it. I LOVE this bread and have some in the dehydrator right now. LOVE the smell too.. Mmmmm!

[KaitAnne]

I so need a good bread recipe..I'll try this :)

[spicyfull]

It can be very Salty. I would recommend as others do using Salt and not the Nama Soya or whatever is recommended.

[Eva]

The is a book called Rawsome but it's by Brigitte Mars! :)

Enjoy!

Just a side note -- my mom checked this out from the library this week and loved it! :)

[HolyGuacamole]

Amazing that you didn't like it. I LOVE this bread and have some in the dehydrator right now. LOVE the smell too.. Mmmmm!

Exactly, me too. It's about ready to come out actually, hurrah.
It's my favorite; I try to never run out.

The original recipe is Matt Amsden's and the book is Rawvolution, btw. :)

[Veganforlife]

I usually chop my onions finer - find it easier to eat as a sandwich and I make a double batch and this bread freezer GR8!!!

[jacsam]

Some in my family liked it alot but I was actually the one who didn't care for it enough to make it again. When I went to pick my daughter up from school, she could smell the onions on me and I hadn't been eating them, it was just that strong in our home. I'd try them because I think the majority of people really love this recipe.

[Emma-Liza]

I learned this tip from my favorite tv chef, Rick Bayless, as a tip for making salsa, but it really makes a difference when I'm using raw onions in anything. After chopping the onions and before mixing with anything else, put them in a colander and rinse them with cold water for at least 15 seconds. This removes a most of the burning, harsh oils and vapors.

If you are going to further chop or process the onion, this won't help much, so get them as fine as you want them before the rinse. I did this with the onions for the onion bread, following (I think) Revvell's advice to go ahead and process them into a fine chop/mince, instead of using slices to get even sheets of bread. (I used way less nama shoyu, too.) The house did not stink, and the bread has more of a cooked onion flavor, not harsh at all.

[eachpeachpearplum]

I learned this tip from my favorite tv chef, Rick Bayless, as a tip for making salsa, but it really makes a difference when I'm using raw onions in anything. After chopping the onions and before mixing with anything else, put them in a colander and rinse them with cold water for at least 15 seconds. This removes a most of the burning, harsh oils and vapors.

If you are going to further chop or process the onion, this won't help much, so get them as fine as you want them before the rinse. I did this with the onions for the onion bread, following (I think) Revvell's advice to go ahead and process them into a fine chop/mince, instead of using slices to get even sheets of bread. (I used way less nama shoyu, too.) The house did not stink, and the bread has more of a cooked onion flavor, not harsh at all.


I dont dislike the smell it's just that it is very potent; enough that my neighbors mentioned it so this is a great tip, I will try it!

I also agree with chopping the onions up rather than slicing. The slicing looks pretty but you get a cleaner bite if the onions are chopped.

[D'vorah]

I made it, it's so delicious. But I don't have onion bread, I have onion bread crumbles. Shrug. Not sure why.

I'll use it for salad crumbles.

Deborah