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ONION BREAD

Source of Recipe

Morton's Copycat Recipe


List of Ingredients

4 1/2 teaspoons active dry yeast (1 pack)
1/4 cup warm water and 1/4 cup warm pineapple juice (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
6 tablespoons shortening
2 eggs
1/3 cup sugar
1 1/2 teaspoon salt
7 cups all purpose flour
onion
egg wash


Recipe

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl (oil), turning once to grease top. Cover and let rise in a warm place until doubled... about an hour. Punch dough down and form into your desired loaf shape and size.

Saute onions in oil until transparent. Brush the egg wash over the dough, then disperse your desired amount of onions on top. Your most likely not gonna use that much. I had a lot left over. Bake at 350 for 20-25 minutes or until Golden Brown. Cool on a wire rack

Notes: The temperatures are where yeast works best. My water/juice and milk was around 100 degrees F, which worked okay. Just DO NOT mix in water over 115 degrees F. That will kill the yeast.