Prep 3 hrs
Cook 35 mins
This is from a Better Homes & Gardens cookbook on breads from roughly 1970.
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 cup warm water
- 2 cups water
- 1 (1 1/4 ounce) package onion soup mix
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons butter flavor shortening
- 6 -6 1⁄2 cups all-purpose flour
- Oven at 375°F.
- In small bowl, soften active dry yeast in ¼ cup warm water & a small amount of sugar (about a pinch). In a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated Parmesan cheese, & shortening/butter/margarine; stir. Cool to lukewarm. Sift or spoon 6-6 ½ cups all-purpose flour.
- Stir in 2 cups of the sifted/spooned flour; mix well. Stir in yeast. Add enough remaining flour to make a moderately stiff dough. Turn out on floured surface. Knead till smooth & little tacky. Place in a lightly greased bowl, turning dough once to coat. Cover; let double, about 1 to 1 ½ hours.
- Punch down; divide in half. Cover; let rest 10 minutes.
- Shape in 2 loaves, tapering ends. Placed on a greased baking sheet, sprinkled with corn meal. Score tops diagonally, 1/8 to ¼ inch deep. Or, place in greased loaf pans, unscored. Cover; let double-1 hour.
- Bake at 375° for 20 minutes. Brush with a mixture of 1 egg white & 1 tablespoon water. Bake 10-15 minutes longer. If using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.