Pletzel(Flat Onion Bread)

• 1 pkg. active dry yeast
• 1 tsp. sugar
• 1/4 c. lukewarm water
• 1 c. water
• 1 c. skim milk
• 2 Tbsp. safflower or canola oil
• 2 tsp. kosher salt
• 5 to 6 c. unbleached flour
• 1 egg or substitute, beaten
• 1 c. finely chopped onion
• kosher salt

1. Dissolve yeast and sugar in 1/4 cup warm water.
2. In a small saucepan, combine 1 cup water, 1 cup milk and oil.
3. Heat until warm, but do not boil.
4. Pour the milk into a large mixing bowl and mix with dissolved yeast.
5. Stir in salt and gradually stir in flour to make a soft, workable dough.
6. Remove to a lightly floured surface and knead for 10 minutes, until dough is smooth and elastic.
7. Place the dough in an oiled bowl; cover with a clean towel and let rise in a warm place until it has doubled in bulk, 1 to 1 1/2 hours.
8. Lightly grease 2 baking sheets with vegetable oil.

active dry yeast, sugar, water, water, milk, safflower, kosher salt, flour, egg, onion, kosher salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287834 (may not work)