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Onion Bread




Source of Recipe


Lutheran Cookbook


List of Ingredients




2 cups liquid (1 oz can onion soup and potato or hot water)
2 tsp. sugar
2 tbsp. yeast
1 tsp. salt
1/4 cup salad oil
1/4 cup finely chopped onion
5 1/2-6 cups flour
cormeal


Recipe



Dissolve yeast and sugar in one cup of the warm water. Add to rest of liquid. Stir in salt, oil, onion and half of flour. Beat well. Add enough flour to make a firm, but not stiff, dough. Knead. Place in greased bowl and grease top. Cover with a damp cloth. Let rise until double (approx. 45 minutes) Punch down. Make 2 round loaves and place on opposite corners of a well greased cookie sheet which has been leberally sprinkled with cornmeal. Grease tops of loaves. Let rise about 45 minutes. Bake at 400 degrees for 35 minutes.