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Crunchy Onion Loaf |
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Serves: 24 Print this Recipe1 tablespoon yeast 1/4 cup water lukewarm 1 envelope onion soup mix 2 cups water 2 tablespoons sugar 1 teaspoon salt 2 tablespoons parmesan cheese 2 tablespoons vegetable shortening 5 1/4 cups flour 1 egg yolk, beaten 1 teaspoon cornmeal 1 egg white, beaten Soften yeast in 1/4 cup water. Mix soup mix and 2 cups water in saucepan and simmer 10 minutes. Add sugar, salt, Parmesan cheese, and shortening. Cool to lukewarm. Beat in 2 cups of the flour, egg yolk, and yeast. Add remaining flour a little at a time till dough is stiff enough to knead. Turn out on lightly floured surface and knead till smooth and elastic. Place in bowl, cover, and let rise till doubled in bulk. Punch down and divide in half. Shape into two round loaves. Place on greased baking sheet sprinkled with cornmeal. Cut several diagonal slashes in top and brush with slightly beaten egg white. Bake at 375 degrees F. for 30 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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