Onion French Bread Recipe
- 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
- 1. 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.
1 slice: 86 calories, 1g fat (trace saturated fat), 0mg cholesterol, 227mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 2g protein
Reviews for Onion French Bread
"I have never made bread before. This recipe was so easy to follow and turned out great!"
"After trying several recipes, I think this is the best one for french bread. For regular bread I just leave out the onion soup mix."