Onion Loaf

By Cooky

Ingredients

• 5 cups all-purpose flour
• 2 packages dry Lipton onion soup mix
• 8 g package Fleischmann's quick rise instant yeast
• 2 tablespoons granulated sugar
• 2 tablespoons finely grated Parmesan cheese
• 2 1/4 cups water
• 2 tablespoons butter
• 1 egg
• 1 tablespoon water

Preparation

Step 1

1. Measure 4 cups of flour into a large bowl. Stir in onion soup mix, yeast, sugar and Parmesan.
2. Place 2 1/4 cups water and butter together in a saucepan set over medium low heat. Stir for 2 min. until warm. Mixture should not exceed 120°F.
3. Stir liquid into dry mixture. Then stir in remaining flour.
4. Turn dough onto a lightly floured surface and knead for 10 min. when dough begins to feel sticky, work in up to 1/4 cup more flour. [Dough should be very soft].
5. Cover with greased wax paper and a damp tea towel and let sit at room temperature for 10 min.
6. Divide dough in half. Shape into two long loaves. Place on greased baking dish. Cut tops twice diagonally, about 1/4 inch deep. Cover with greased wax paper and a damp cloth.
7. Let sit in a warm place until doubled in size, about one hour. Preheat oven to 375°F.
8. In a small bowl, mix a egg with 1 tablespoon water. When the wolves have risen, brush tops with egg wash.
9. Bake for 20 to 30 min. or until golden and bread sounds hollow when tapped. Transfer to a rack to cool.