Recipe Details

Summary

Name: French Onion Bread

Category: Breads

1 package active dry yeast or 1 cake compressed yeast

1/4 cup warm water

1 envelope onion soup mix

2 cups water

2 tablespoons granulated sugar

1 teaspoon salt

2 tablespoons grated Parmesan cheese

2 tablespoons shortening or vegetable oil

6 to 6 1/2 cups sifted enriched flour

Cornmeal

Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.

Combine soup mix and the 2 cups water; simmer covered 10 minutes.

Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.

Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a

moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes.

Knead until smooth and elastic (8 to 10 minutes).

Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1

1/4 to 1 1/2 hours).

Punch down; divide in half. Cover and let rest ten minutes.

Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash

tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour).

Bake at 375 degrees F for 20 minutes.

Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until

done.