Holiday meals are even more memorable when I complement them with this chewy onion bread. Day-old slices taste great with soup and sandwich fillings, too.
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- 5 to 5-1/2 cups all-purpose flour
- 1 envelope onion soup mix
- 2 packages (1/4 ounce each) active dry yeast
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 cups warm water (120° to 130°)
- 2 tablespoons shortening
- 1 egg white
- 1 tablespoon water
- In a bowl, combine 2 cups flour, soup mix, yeast, sugar and salt; add warm water and shortening. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 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 dough down; knead 4-5 times. Divide in half. Roll each portion into a 14-in. x 6-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch edges and ends to seal. Place seam side down on a greased baking sheet. Beat egg white and water; brush over loaves. Cover with plastic wrap that has been sprayed with cooking spray; let rise until doubled, about 30-40 minutes. With a sharp knife, make four shallow diagonal cuts across the top. Bake at 375° for 30-35 minutes or until golden brown. Cool on a wire rack. Yield: 2 loaves.
Originally published as Onion French Bread in Country Woman Christmas Annual 1998, p18
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