Onion Bread

By á-3170

Ingredients

• 3 cups flour
• 1 package rapid rise yeast
• 1 envelope Lipton Onion Soup mix
• 2 cups water
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp parmesan cheese
• 2 tbsp shortening/oil

Details

Servings 2

Preparation

Step 1

Mix together yeast and flour; set aside. Boil onion soup and water for about 10 minutes. Turn off; add sugar, salt, cheese, and shortening. Cool mixture to lukewarm. Add to flour and mix well. Continue to add flour (up to 6 ½ cups) one cup at a time.

Knead 8-10 minutes, place in lightly greased bowl; cover. Let raise to about double and then punch down. Divide in half; shape into long loaves, tapering ends. Grease pans. Sprinkle with corn meal; set loaves in pan and let raise.

Bake at 375⁰ for 20 minutes; combine 2 whipped egg whites and 1 tbsp water. Brush over loaves and bake 10-15 minutes longer.