French Onion Bread

Yield

three 8 x 4-inch loaves (48 servings)

Ingredients

2 (.25 ounce) packages active dry yeast
1 cup warm water (110°F to 115°F/43°C to 46°C)
5 1/4 cups all-purpose flour, divided
4 tablespoons granulated (white) sugar, divided
3/4 teaspoon salt
1 1/4 cups hot water (120°F to 130°F/49°C to 54°C)
1 envelope onion soup mix
3 tablespoons shortening

Directions

In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.

In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°F (43°C). Add to yeast mixture with 2 cups flour; mix for 1 to 2 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8 x 4 x 2-inch loaf pans. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375°F (191°C). Bake for 30 minutes or until golden brown. Remove from pans to cool on cooling racks.