|Liquid/10-oz can onion soup plus hot water||2 Cup (32 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
Measure warm liquid into large bowl.
Add sugar and stir to dissolve.
Sprinkle yeast over and let stand 10 minutes.
Stir in salt, 1/4 cup oil, onion and half of flour.
Beat well with a wooden spoon.
Add enough of remaining flour to make a firm but not stiff dough, mixing first with spoon then with hand.
Turn out on floured board and knead until smooth and elastic and small bubbles appear under the surface.
Put in large greased bowl, brush top lightly with oil, cover with a damp cloth and let rise in a warm place until double, about 45 minutes.
Punch dough down and divide into 2 equal parts.
Shape each part into a round loaf.
Grease a large cookie sheet well and sprinkle generously with cornmeal.
Shake the cornmeal around so it coats the sheet evenly.
Set rounds of dough on diagonally opposite corners of the sheet.
Brush tops with oil.
Put in a warm place and let rise until double, about 45 minutes.
Heat oven to 400 degrees.
Bake loaves about 35 minutes or until they sound hollow when tapped on top.
Note: The best water to add to the onion soup is the water drained from cooked potatoes-this helps make the bread extra moist.