Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling

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

In a large mixing 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.
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 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.
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

  • 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
  1. In a large mixing 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOnion Yeast Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review