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French Onion Bread Recipe
|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|
Serving size: Complete recipe
Calories 3837 Calories from Fat 387
% Daily Value*
Total Fat 45 g68.6%
Saturated Fat 9.7 g48.3%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 1340 mg55.8%
Total Carbohydrates 747 g248.9%
Dietary Fiber 39.2 g156.9%
Sugars 33.9 g
Protein 106 g212.5%
Vitamin A 0.1% Vitamin C 1%
Calcium 16.5% Iron 253%
*Based on a 2000 Calorie diet
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.