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French Onion Bread

Chef.at.Home's picture
Ingredients
  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)
  Sugar 2 Tablespoon
  Shortening 2 Tablespoon
  Cornmeal 1 Cup (16 tbs)
  Egg white 1 , beaten
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Onion

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