Nathan deemed it very yummy, and I liked it too. It's a make-again recipe, except next time I'll add part whole-wheat flour.On a side note, my currently open #10 can of dried onions is older and they have a different taste and color. They work fine for soup (and this bread), but are just...different. I found out why yesterday, when I finally looked at the label. They were canned 18 years ago. Talk about a great shelf life!