Print Recipe

French Onion Bread

Ingredients

  • 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

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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 for 10 minutes.
  3. Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.
  4. 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 for 10 minutes.
  5. Knead until smooth and elastic (8 to 10 minutes).
  6. 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).
  7. Punch down; divide in half. Cover and let rest for 10 minutes.
  8. 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).
  9. Bake at 375 degrees F for 20 minutes.
  10. Brush with mixture of one egg white and one tablespoon water.
  11. Bake for 10 to 12 minutes longer or until done.





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