No-Knead Onion Bread

• 3 c all purpose flour, divided
• 2 tbsp sugar
• 2 pkg active dry yeast
• 1 can condensed french onion soup (10 1/2oz)
• 1/4 c butter or margarine
• 1 egg
• 1 c grated romano cheese
• 1 tsp sesame seed

1. In a large bowl, combine i cup of the flour, the sugar and the yeast.
2. In a small sauce pan over med.-high heat, heat soup and butter until very warm (120 to 130 degrees).
3. With mixer at low speed, gradually pour soup mixture into ingredients, mixing well. At medium speed, beat 3 minutes or until smooth.
4. Add egg, cheese and 1 cup of the flour, beat 2 minutes more.
5. With spoon stir in enough remaining flour to make a stiff batter.
6. Cover; let rise in warm place until doubled, about 1 1/2 hrs.
7. Grease 1 1/2 qt. casserole.
8. Stir down batter turn into prepared casserole.
9. Cover, let rise until doubled, about 45 minutes.
10. Preheat oven to 325 degrees.
11. Brush with water and sprinkle with sesame seed.
12. Bake 50 minutes or until bread sounds hollow with tapped finger.
13. Remove from pan; cool on wire rack before slicing.

flour, sugar, active dry yeast, condensed french onion soup, butter, egg, romano cheese, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118418 (may not work)