This recipe was submitted to us by Liz Gilchrist-Bartel. We loved the sweet and savory blend of garlic and onions, and it was a great side to a bowl of chili. Thanks, Liz!
Garlic Onion Amish Friendship Bread
Searching for a side dish for dinner? Garlic Onion Amish Friendship Bread variation pairs perfectly with any meaty meal.
Ingredients
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- ½ teaspoon vanilla
- 2 teaspoons garlic powder
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 medium yellow onion chopped (¼ reserved for topping)
- garlic salt to dust
Instructions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon garlic salt. If you like it salty, omit sugar and use enough garlic salt to dust.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining onions on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
Notes
We made several variations of this recipe, and our favorite was when we added the extra step of sautéing and carmelizing the onions before adding it to the batter. If you prefer more sweet than savory, add one box of vanilla pudding. The best time to eat this bread is straight out of the oven or toasted the next day. Use the recipe to make muffins and serve with chili or meatloaf.
From Liz Gilchrist-Bartel (West Bend, WI): “To everyone’s surprise at work, they liked it. It is super moist.”
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I haven’t tried this recipe yet but I want to very soon! Has anyone ever added cheese to this recipe? Not sure what kind of cheese would be best. Any suggestions?
Made this delicious bread 10 days ago (on a new batch today). At first the sugar/garlic dusted on the inside of the baking pans seemed like it wouldn’t go together (the sugar that is). First taste, wasn’t sure. Then I realized it was brilliant!! Thank your or this delicious recipe. I DID sauté the onions as someone suggested. Will make over and over again. Thanks Eileen
So glad you enjoyed it, Eileen! It’s definitely a surprising but delicious combination!
Can I use starter from the freezer after it is defrosted to bake with or do I have to process it again for 10 days before I use it? Thank you for sharing all your wonderful ideas!
Hi Linda! Yes, you definitely can! This post may help a little more with your decision of when to use it: https://www.friendshipbreadkitchen.com/tutorial-reviving-frozen-amish-friendship-bread-starter/
Has anyone made this w/o the sugar or with a reduced amount? Is the sugar necessary?
I have the same question!!
You can definitely lessen the sugar amount to your preferred flavor profile. Let us know if you end up experimenting!
Thank you for sharing. I am new. And have a question. Can I use the starter even if it is 4 days into the 10 day period? Thank you.
Hi Sue, if you made your starter from scratch, I recommend waiting for the whole 10 day cycle to complete first. This gives the starter time to mature. If you inherited your starter from someone, then you could use it. Once you get passed the first cycle, you can use the starter at any time. Good luck!
That looks delicious! Pinning it to make soon.
I can’t wait to try this. Onions and garlic are the best savory flavors.
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Thanks for your kind comment and finding us, Simon! Enjoy!
When making the muffins would you use liners and how long should I bake them? Thank you in advance for your reply
Hi Amy — You can use muffins liners but we prefer to spray and flour/dust the baking pans instead. For the recipes that call for dusting with the cinnamon-sugar recipe, it adds an extra crunch to the muffins (top and sides). It’s up to you!!
In a standard muffin tin, I would check for readiness at 25 minutes, Amy!
I see in your kitchen notes that you say to omit the pudding if you want a savory bread, but do not see it mentioned in the ingredients list. I probably wouldn’t use pudding anyway, but maybe it was just omitted in error.
Hi Pat! I worded it incorrectly, and it’s been fixed–thanks for letting me know! We did do a loaf with the vanilla pudding and it’s definitely sweeter, but actually pairs nicely with the onions and is a bit more like a sweet dinner roll. Would be great with chili!
I just have to comment on here about this bread. I just made this in my bread machine this morning and it came out wonderful. I layered the ingredients as stated above (no pudding). Set the machine to quick bread setting. About 30 minutes after starting I added the onions to the top for baking. After the quick bread setting went off I set the timer for 30 more minutes to cook because the bread did not look done on the top. This smelled wonderful while it was baking and tasted so good. I have now hidden the bread (after sneaking a piece) until dinnertime so that it does not get eaten by my boys (as they usually eat all the Friendship breads I make within hours of making)! We will be eating it with homemade lasagna. I can’t wait to experience with the other breads in my bread machine (as this is the first I have tried using the bread machine)!
Awesome, Becky! We’d love more AFB bread machine recipes, so please let us know when you come up with a new one and we’d love it if you would submit it to the Recipe Box.