French Onion Bread
Ingredients
- 1 package active dry yeast or 1 cake compressed yeast
- 0.3 cup warm water
- 1 each envelope onion soup mix
- 2 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp grated Parmesan cheese
- 2 tbsp shortening or vegetable oil
- 6 each to 6 1/2 cups sifted enriched flour
Instructions
- 1
Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.
- 2
Combine soup mix and the 2 cups water; simmer covered 10 minutes.
- 3
Add sugar, salt cheese and shortening.
- 4
Cool to lukewarm.
- 5
Stir in 2 cups of the flour and beat well.
- 6
Stir in yeast.
- 7
Add enough of the remaining flour to make a moderately stiff dough.
- 8
Turn out on lightly floured surface.
- 9
Cover and let rest 10 minutes.
- 10
Knead until smooth and elastic (8 to 10 minutes).
- 11
Place in a lightly greased bowl, turning once to grease surface.
- 12
Cover and let double in warm place (1 1/4 to 1 1/2 hours).
- 13
Punch down; divide in half.
- 14
Cover and let rest ten minutes.
- 15
Shape into 2 long loaves, tapering ends.
- 16
Place on greased baking sheet sprinkled with cornmeal.
- 17
Slash tops diagonally, 1/8 to 1/4 inch deep.
- 18
Cover and let almost double (about 1 hour).
- 19
Bake at 375 degrees F for 20 minutes.
- 20
Brush with mixture of one egg white and one tablespoon water.
- 21
Bake 10 to 12 minutes longer or until done.