Onion and Sage Yeast Bread


Since today, October 16, is World Bread Day, I tried a new recipe that was adapted from one in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife. The basic changes were to adapt to an easier way to mix the dough with fast-acting yeast and dough hooks.

This makes a delicious soft bread with just a whisper of onion and sage plus a slight texture of corn meal.  Makes great toast or grilled cheese and/or meat sandwiches.


  • Servings: Two 9-inch or three 7-½-inch loaves
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  • 6 to 6-½ cups all-purpose flour, divided
  • 1 cup yellow corn meal
  • 2 Tblsp. fast acting yeast*
  • 1/3 cup granulated sugar
  • 1 Tblsp. salt
  • ½ tsp rubbed dry sage
  • ¼ cup dry onion flakes
  • 1-¼ cups water
  • 1 cup undiluted evaporated milk
  • 1/3 cup canola oil
  • 2 eggs, well beaten (room temperature)

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place 2 cups all-purpose flour, corn meal, yeast, sugar, salt, dry sage and dry onion flakes.  Beat to blend dry ingredients.

Heat water and evaporated milk to 130 degrees F.  Add heated ingredients to dry mixture in bowl along with oil.  With paddle beater, mix on medium speed for 3 minutes.

Add eggs and beat for 30 seconds.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).


After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Divide dough into two portions (for 9 inch loaves) or three portions (for 7-½ inch loaves).  Roll the dough and form into a loaf.  Turn over and pinch the edges to seal.  Place loaves in greased loaf pans, cover and let rise for another 30 minutes..

Preheat oven to 350 degrees F.

Bake loaves approximately 45-50 minutes for 9 inch loaves (200 degrees on bread thermometer) or 30-35 minutes for 7-½ inch loaves (200 degrees on bread thermometer) or until bread is golden brown and has a hollow sound when tapped on the bottom.  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two 9-inch or three 7-½-inch loaves.

A buttered slice or two is just right to accompany a bowl of soup or chili.

Sweet Potato and Bean Soup
White Chicken Chili
Depression Vegetable Soup
Potato Soup

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

13 thoughts on “Onion and Sage Yeast Bread”

  1. I have been looking for a cornbread (that’s regular bread but had cornmeal) recipe since I had it at a restaurant last spring. Thanks for posting this. I’m going to pin it and make some as soon as it stops raining!

  2. It looks & sounds delicious, Lillian! I have that same vintage star-burst glass bowl!!! LOL I think I have all the ingredients on hand to make this. I usually do it in my bread machine but this is too much….6 cups of flour won’t fit, so I’ll have to use the old fashioned method. Thanks for the recipe!

  3. I love how beautiful your loaves are. The cut glass bowl you have the dough rising in is so pretty! Your kitchen must be a joy to use. Do you have a Kitchen Aid mixer? I want one a LOT. A red one. =) I love that I wouldn’t have to do any extra kneading of the bread. I’m not a fan of kneading, though I know most women enjoy it.

    1. Yes, I do have a Kitchen Aid with dough hooks – it’s about 30 years old now and I love it. I don’t mind kneading dough but I don’t get the spiritual lift out of it that some women claim and I’m all for anything that will save time and effort. Back when I first got it, I was entering a lot of state and county fairs and I was afraid the bread might not do as well since it didn’t have the benefits (?) of hand kneading. I found out it made no difference at all – I won just as many awards. When I told my daughter-in-law about the mixer with the dough hook, she asked, “Do you mean I can be washing dishes and cleaning up while the mixer is kneading the dough?” and she got a Kitchen Aid the next weekend. Lillian

  4. Reblogged this on sweetrosie and commented:
    Lillian’s Cupboard has offered up the most delicious looking bread for World Bread Day.
    Her yeasted Onion and Sage bread would be PERFECT for homemade stuffing at Christmas. Imagine this, crumbled and mixed with butter sautéed onions and celery, parsley and sage?
    Just perfect.
    I’m definitely going to using this recipe.
    I’ll be sharing one of my special breads soon too. I missed World Bread Day but I hope you enjoy my Sweet Potato and Green Chilli bread post – coming soon!

  5. What could be better than homemade bread and soup. I bet your house smelled delightful when you made this.

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