Onion Bread I recipe

2 servings

2 (.25 ounce) packages active dry yeast

3/4 cup warm water

2 cups milk

3 tablespoons white sugar

2 1/2 teaspoons salt

3 tablespoons margarine

6 1/4 cups all-purpose flour

1 (1 ounce) package dry onion soup mix

Warm the milk in a small saucepan until it bubbles, then remove from heat.

Let cool until lukewarm.

In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar.

Set aside to proof.

Add milk, 2 2/3 tablespoons sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl.

Combine until dough forms, and then turn out on a lightly floured surface.

Knead until dough is elastic.

Oil a large bowl.

Place the dough in the bowl, and turn several times to coat.

Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.

Divide dough in half.

Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans.

Set aside to rise for 30 minutes.

Bake at 375 degrees F (190 degrees C) for 40 minutes.

Loaf will sound hollow when done.