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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.
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    3 loaves

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 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 8x4-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.
Nutrition Facts
1 slice: 63 calories, 1g fat (0 saturated fat), 0 cholesterol, 89mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • KristineChayes
    Oct 14, 2013

    I was looking for a bread recipe that was a little different than usual when I found this recipe on Taste of Home's website. I made this bread the other day and was very happy with the results. It has a nice onion taste and a soft texture. My family and I really enjoyed it. The recipe results in three loaves, which is especially nice for company. I'll be making French Onion Bread again and definitely for Thanksgiving.

  • Jannie_Ree
    Dec 8, 2007

    No comment left