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
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.