"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

French Onion Bread Recipe

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This recipe for French Onion Bread, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Jennie
Added: Friday, December 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 - 61/2 c. sifted flour, 1 pkg yeast, 1/4 c. water, 1 envelope onion soup mix, 2 c. water, 2 Tbl. sugar, 1 tsp. salt, 2 Tbl. grated parmesan cheese, 2 Tbl. shortening, corn meal

Directions:
Directions:
Soften dry yeast in 1/4 c. warm water. Combine soup mix and 2 c. water - simmer covered for 10 min., add sugar salt cheese and shortening. Stir. Cool to luke warm. Stir in 2 c. flour, beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out into lightly floured surface. Cover; let rise 10 min. - knead until smooth and elastice, 8 - 10 min. Place in lightly greased bowl. Cover, let double (1 1/4 -1 1/2 hours). Punch down- divide in half. Cover; let rise 10 min. Shape into 2 long loaves, tapering ends. Place on greased baking sheets sprinkle with corn meal Gash tops diagonally, 1/8 - 1/4 inch deep. Cover let rise almost double ( about an hour). Bake in moderate oven, 375 for 20 min. Brush with mixture of 1 egg white and 1 tsp water. Bake 10 - 15 min longer or until done.

 

 

 

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