In a small bowl, combine the warm water and granulated sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the wheat flour, minced white onion, and kosher salt. Make a well in the center and pour in the activated yeast mixture, lukewarm milk, melted butter, and Dole Pineapple Juice. Mix well until a dough forms.

Turn the dough onto a floured surface and knead for about 8-10 minutes or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

Punch down the risen dough to remove excess air. Shape the dough into a loaf and place it in a greased loaf pan.

Cover the loaf with a kitchen towel and let it rise for an additional 30-45 minutes or until it reaches the top of the loaf pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

In a small bowl, mix a pinch of salt with 1 tablespoon of water. Beat in half an egg. Brush this mixture over the top of the risen dough for a golden finish.

Place the loaf pan in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.

Allow the Morton’s Onion Bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy this delicious onion-flavored bread!