French Onion Bread 2 packages active dry yeast 1 cup warm water, 110 to 115 degrees 5 1/4 to 5 3/4 cups flour, divided 4 tablespoons sugar, divided 3/4 teaspoon salt 1 1/4 cups hot water, 120 to 130 degrees 1 envelope French onion soup mix 3 tablespoons shortening
In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt. Beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115 degrees. Add yeast mixture with 2 cups flour. Mix for 1 to 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide into thirds. Shape into loaves. Place in three greased 8-by-4-by-2-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 30 minutes or until golden brown. Remove from pans to cool on wire racks. Yields 3 loaves. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
