Onion Bread

Directions

1. 1
   Oven at 375F.
2. 2
   In small bowl, soften active dry yeast in 1/4 cup warm water & a small amount of sugar (about a pinch).
3. 3
   In a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated Parmesan cheese, & shortening/butter/margarine; stir.
4. 4
   Cool to lukewarm.
5. 5
   Sift or spoon 6-6 1/2 cups all-purpose flour.
6. 6
   Stir in 2 cups of the sifted/spooned flour; mix well.
7. 7
   Stir in yeast.
8. 8
   Add enough remaining flour to make a moderately stiff dough.
9. 9
   Turn out on floured surface.
10. 10
    Knead till smooth & little tacky.
11. 11
    Place in a lightly greased bowl, turning dough once to coat.
12. 12
    Cover; let double, about 1 to 1 1/2 hours.
13. 13
    Punch down; divide in half.
14. 14
    Cover; let rest 10 minutes.
15. 15
    Shape in 2 loaves, tapering ends.
16. 16
    Placed on a greased baking sheet, sprinkled with corn meal.
17. 17
    Score tops diagonally, 1/8 to 1/4 inch deep.
18. 18
    Or, place in greased loaf pans, unscored.
19. 19
    Cover; let double-1 hour.
20. 20
    Bake at 375 for 20 minutes.
21. 21
    Brush with a mixture of 1 egg white & 1 tablespoon water.
22. 22
    Bake 10-15 minutes longer.
23. 23
    If using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.