Onion-Rye Bread

  • Michelle6724 Posted: 03/16/12
    Worthy of a Special Occasion

    I have been making this bread for five or six years now - it is just delicious! I recommend doubling the recipe, though, as this makes a VERY small loaf. Doubling makes a full-sized loaf, baked in a regular loaf pan, which we slice for reubens, ham and cheese, hot pastrami and all sorts of sandwiches. It also makes great toast. We just love it!

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