Wednesday, 5 August 2015
french onion bread Recipe
French Onion Bread
1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
1 envelope onion soup mix
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons shortening or vegetable oil
6 to 6 1/2 cups sifted enriched flour
Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.
Combine soup mix and the 2 cups water; simmer covered 10 minutes.
Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.
Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes.
Knead until smooth and elastic (8 to 10 minutes).
Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours).
Punch down; divide in half. Cover and let rest ten minutes.
Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour).
Bake at 375 degrees F for 20 minutes.
Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.
Top Breads Recipes:
olive garden breadsticks
quick mix method for rapid-rise yeast
quick french bread
kings hawaiian bread
rice flour bread
kneel down bread (navajo tamales)
conchas (mexican sweet-topped buns)
tupperware fix 'n' mix bread
st. joseph's bread
no fail yeast bread
whole grain bread
banana yeast bread
Link to us
Beans and Grains
Canning and Preserving
Herbs and Spices
Hot and Spicy
Jellies and Jams
Quick and Easy
Sweets and Desserts