French Onion Bread
|Flour||2 1⁄2 Cup (40 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Dry onion soup mix||1 1⁄4 Ounce (1 package)|
Heat and simmer 10 minutes: Stir in: Add to dry mixture and beat 1/2 minute at low speed, then change to high speed for 3 minutes.
Change to dough hook and add 3 cups flour.
Knead for 8-10 minutes; add enough flour to make a moderately stiff dough.
Shape into ball and put in buttered bowl turning over to coat.
Cover and let rise until double (1 1/2 hours).
Punch down, divide in half and let rest covered for 10 minutes on floured board.
Shape into two loaves.
Place in well-buttered pans and let rise until double or about 1 hour.
Bake at 375° for 20 minutes.
Brush top with egg white and bake 10 minutes longer.