Recipe for French Onion Bread from the Yeast Breads section.
French Onion Bread1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
1 envelope onion soup mix
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons shortening or vegetable oil
6 to 6 1/2 cups sifted enriched flour
Cornmeal Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water. Combine soup mix and the 2 cups water; simmer covered 10 minutes. Add sugar, salt cheese and shortening. Stir. Cool to lukewarm. Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours). Punch down; divide in half. Cover and let rest ten minutes. Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour). Bake at 375 degrees F for 20 minutes. Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.
We hope you enjoy your freshly made French Onion Bread. This recipe came from Yeast Breads's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
