Prep 3 hrs
Cook 50 mins
This delicious recipe comes from an old Campbell's soup cookbook. The surprise ingredient? You guessed it........ onion soup! (Prep. time includes rising time)
- 3 cups all-purpose flour, divided
- 2 tablespoons sugar
- 2 (1/4 ounce) packages active dry yeast
- 1 (10 1/2 ounce) can condensed French onion soup
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 egg
- 1 cup grated romano cheese
- 1 tablespoon water
- 2 teaspoons sesame seeds
- In a large bowl, combine 1 cup of the flour with the sugar and yeast.
- In a small saucepan over medium heat, heat the soup and butter until very warm.
- Butter does not need to completely melt.
- With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
- At medium speed, beat 3 minutes or until smooth.
- Add egg, cheese and 1 cup of the flour.
- Beat 2 minutes more.
- With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
- Cover and let rise in a warm place until doubled; about 1 1/2 hours.
- Grease a 1 1/2 quart casserole.
- Stir down batter and turn into casserole.
- Cover and let rise again until doubled, about 45 minutes.
- Preheat oven to 325 degrees.
- Brush bread with water and sprinkle sesame seeds over top.
- Bake 50 minutes or until bread sounds hollow when tapped with finger.
- Remove from pan and cool on wire rack before slicing.