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French Onion Bread

 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 King Arthur Unbleached 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.
Nutritional 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.