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Tuesday, April 15, 2008

Bread to Cry For

This is Trevor's favourite homemade break. His mom always made and still makes it. It simply called onion bread. When I first heard what kind of bread this was I wrinkled my nose up at it. Seriously though, it is a yummy, savoury bread.

Here it is:

The Ingredients:
2pkg. onion soup mix
3 1/2 cups of water
1/4 cup of sugar
1 Tbsp salt
1/2 cup of milk
1/2 cup grated Parmesan cheese
2 Tbsp margarine
8 cups of flour
1Tbsp + 1/4 tsp instant yeast
1/2 cup lukewarm water

Combine water and onion soup, bring to a boil, then simmer for 10 minutes

Add sugar, salt, milk, Parmesan and margarine. Allow this mixture to cool a bit.

Beat in 4 cups of flour, the yeast, and the second amount of water. Then gradually add the remaining 4 cups of flour and knead until well mixed. You might need to add a bit more if the dough is too sticky.

Cover and let the dough rise in a warm place for approximately an hour.

Punch the dough down and separate into 4-6 sections, depending on how big you want your loaves, and put into loaf pans. I did half the recipe and made 2 loaves.

Cover and let rise again for about 1/2 an hour.

Bake at 425oF for 25 minutes, it will be quite dark on top.

Voila! Scrumptious onion bread that my husband size rivals his mother's!

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