French Onion Bread

• 1 pkg. active yeast
• 1/4 c. warm water
• 1 envelope onion soup mix
• 1 Tbsp. shortening or salad oil
• 6 to 6 1/2 c. sifted flour
• 2 c. water
• 2 Tbsp. sugar
• 1 tsp. salt
• 2 Tbsp. grated Parmesan cheese
• cornmeal

1. Soften dry yeast in 1/4 cup warm water.
2. Combine soup mix and 2 cups water; simmer covered 10 minutes.
3. Add sugar, salt, cheese and shortening; stir.
4. Cool to lukewarm.
5. Stir in 2 cups flour; beat well.
6. Stir in yeast.
7. Add enough of the remaining flour to make a moderately stiff dough.
8. Turn out onto lightly floured surface.
9. Cover; let rest 10 minutes.
10. Knead until smooth and elastic.
11. Place in a lightly greased bowl, turning once to grease surface.
12. Cover.
13. Let double in warm place, 1 1/4 to 1 1/2 hours.

active yeast, warm water, onion soup, shortening, flour, water, sugar, salt, parmesan cheese, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506838 (may not work)