When I started baking some years ago, I experimented quite a bit with augmented breads, adding things like olive tapenade, cheese, bacon bits, pesto, herbs — not all at once. For the most part they were all worth repeating, but they made the bread less subtle, and so the breads were not as good as accompaniments for meals.
Looking for something subtle, I sifted the onion pieces out of a Lipton’s Onion Soup and Dip mix and set them aside. Then I split the remaining soup mix in two and transferred 1/2 tsp to the portion I would use.
The bread recipe remains. 3 cups bread flour, 1.5 cups water, 1.5 teaspoons large crystal sea-salt, and 1 package dry yeast.
I cut the salt in half (to 3/4. teaspoon) because the soup mix has salt. I added 1 tablespoon of water to help hydrate the dried onions and other mix components.
I mixed all the dry ingredients with a whisk, folded in the water (85 deg F) until all dry was wet. This mixture was set aside covered in the mixing pan to rise for 18 hours.
It rose a bit more than usual due to the sugar in the soup mix, then fell back. It was also a bit stickier when I poured it out onto the (76 deg F) slab. I did the usual pat and fold, pat and fold, pat, fold and tuck the edges (this is a no knead bread) and then returned it to an olive oil-wiped glass bowl covered with a towel for 1 hour. During this time I preheated the oven to 500 deg F with a pizza stone about 40% down from the oven top.
I slid the dough onto the stone and misted the loaf with warm water and allowed it to cook at 500 for ten minutes and then reduced the thermostat to 425 deg F and let the loaf cook another 20 minutes. I cannot honestly say what the oven temperature profile was during this time.
Removed and racked, it gave a solid thump and the crust was hard. The aroma made it hard to leave it alone until cooled enough for cutting.
Cooled it was Yumami and not so oniony it could not be used with meals. Give it a try.
In the future I am considering using Graham flour for the non-stick dusting during the pat and fold phase for a slightly more rustic crumb.