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French Onion Bread
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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
In a mixing 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. x 2-in. loaf pans. Cover and let
rise until doubled, about 30 minutes. Bake at 375° for 30 minutes or until
golden brown. Remove from pans to cool on wire racks.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |