French Onion Bread
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||2 Tablespoon (1 Package)|
|Onion soup mix||1 Tablespoon (1 Envelope, 4- To 6-Serving Size)|
|Cornmeal||1 Cup (16 tbs)|
|Egg white||1 , beaten|
In large mixer bowl combine2 1/2 cups of the flour and the yeast.
Combine 2 3/4 cups water and soup mix; simmer, covered, for 10 minutes.
Stir in sugar, shortening, and 1 teaspoon salt; cool well.
Add to dry mixture.
Beat at low speed with mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape into 2 long loaves, tapering ends.
Place on greased baking sheet sprinkled with cornmeal.
Gash tops diagonally, 1/4 inch deep.
Cover; let rise till double (about 30 minutes).
Bake at 375° for 20 minutes.
Brush with mixture of egg white and 1 tablespoon water.
Bake 10 to 15 minutes longer.
Remove from baking sheet; cool.