Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

French Onion Bread

I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.

48 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
5-1/4 to 5-3/4 cups all-purpose flour, divided
4 tablespoons sugar, divided
3/4 teaspoon salt
1-1/4 cups hot water (120° to 130°)
1 envelope onion soup mix
3 tablespoons shortening

Directions

In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2
tablespoons sugar and salt; beat until smooth, about 1 minute. Cover
and let rise in a warm place for 20 minutes.
In a small bowl, combine hot water, soup mix, shortening and
remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups
flour; mix for 1-2 minutes. Stir in enough remaining flour to form a
soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down; divide into thirds. Shape into loaves; place in
three greased 8-in. x 4-in. loaf pans. Cover and let rise until
doubled, about 30 minutes.
Bake at 375° for 30 minutes or until golden brown. Remove from

2 of 2

French Onion Bread (continued)

Directions (continued)

pans to cool on wire racks. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 63 calories, 1 g fat (trace saturated fat), 0 cholesterol, 89 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.