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!


More From Southern Living