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Onion Yeast Bread Recipe

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This is an old recipe of my mother's. She was often asked to make it for the annual banquet hosted by our church's youth group.
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 packages active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 3 tablespoons sugar
  • 2 tablespoons shortening
  • 1 envelope onion soup mix
  • 1 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, soup mix, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Onion Yeast Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p104

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