Onion Bread Recipe
Ingredients
1/2 cake compressed yeast or 1 1/2 teaspoons activedry yeast
1 teaspoon sugar
2 1/4 cups warm water
6 cups sifted all-purpose flour
1/2 cup dry onion soup mix
1 tablespoon salt
2 tablespoons shortening or margarine
Directions
Follow the method for making Plain White Bread, adding the dry onion soup mix to the flour.
Shape into loaves, rolls or batons.
To make a baton, cut off and use one-third of the dough.
Roll out the dough to a sausage shape about 10 inches long, tapering at the ends.
Make diagonal slashes at 1-inch intervals along the top with a sharp knife.
Place on a greased baking sheet.
Brush all loaves, rolls or batons with egg wash.
Cover and let rise.
Bake in the center of a hot oven (425°F) for about 30-35 minutes for pan loaves and toward the top of the oven for 15-20 minutes for rolls and about 25 minutes for batons.
Turn out and cool.
Shape into loaves, rolls or batons.
To make a baton, cut off and use one-third of the dough.
Roll out the dough to a sausage shape about 10 inches long, tapering at the ends.
Make diagonal slashes at 1-inch intervals along the top with a sharp knife.
Place on a greased baking sheet.
Brush all loaves, rolls or batons with egg wash.
Cover and let rise.
Bake in the center of a hot oven (425°F) for about 30-35 minutes for pan loaves and toward the top of the oven for 15-20 minutes for rolls and about 25 minutes for batons.
Turn out and cool.
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