Onion French Bread
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.
Total TimePrep: 30 min. + rising Bake: 30 min.
- 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 large 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 14x6-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.
Nutrition Facts1 slice: 86 calories, 1g fat (0 saturated fat), 0 cholesterol, 227mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 2g protein.
Originally published as Onion French Bread in Country Woman Christmas 1998
Jan 30, 2011
I have never made bread before. This recipe was so easy to follow and turned out great!
Nov 22, 2010
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.