Onion bread

Onion bread

Ingredients/Components

• sugar - 7 tsp
• salt
• flour - 5 to
• water - 2 c
• shortening - 2 Tbsp
• warm water - 1/4 c
• cornmeal - 1 item
• egg white - 1 item
• yeast - 1 pkg
• envelope onion soup mix - 1 item
• Parmesan - 3 Tbsp

How to make onion bread:

Sprinkle yeast over warm water. Allow to soften for 5 minutes. Stir onion soup mix into 2 cups water. Simmer, covered, 12 minutes. Mix in sugar, salt and shortening; cool. Stir 2 cups flour into onion soup mix; add yeast and enough flour to make moderately stiff dough. Knead on board sprinkled with flour and cheese until dough is smooth, about 10 minutes. Place in greased bowl; let rise until doubled. Divide into two parts. Let rest 15 minutes. Shape into long tapered loaves. Grease baking sheet. Coat with cornmeal. Arrange loaves so they do not touch. Make 1/4-inch deep diagonal slice in tops at 3-inch intervals. Cover and let rise until doubled. Preheat oven to 375°. Bake for 20 minutes. Brush loaves with a mixture of egg white and water. Continue to bake 15 minutes more. Remove; place on wire rack to cool.

Recipe categories: Breads, Yeast breads, Jewish (ashkenazi).