French Onion Bread

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

1. Soften dry yeast in 1/4 cup water.
2. Combine soup mix and 2 cups water.
3. Simmer, covered, 10 minutes.
4. Add sugar, salt, cheese and shortening; stir.
5. Cool to lukewarm.
6. Stir in 2 cups of the flour; beat well.
7. Stir in yeast.
8. Add enough of the remaining flour to make a moderately stiff dough.
9. Turn out on lightly floured surface.
10. Cover; let rest 10 minutes.
11. Knead until smooth and elastic (8 to 10 minutes).
12. Place in a lightly greased bowl, turning once to grease surface.
13. Cover; let double in a warm place (1 1/4 to 1 1/2 hours).
14. Punch down; divide in half.
15. Cover; let rest 10 minutes.
16. Shape into 2 long loaves, tapering ends.
17. Place on greased baking sheet sprinkled with corn meal.
18. Gash tops diagonally, about 1/4-inch deep.
19. Cover.
20. Let double (about 1 hour).
21. Bake in moderate oven at 375u0b0 for 20 minutes.
22. Brush with mixture of 1 egg white and 1 tablespoon _____.
23. Bake 10 to 15 minutes longer or until done.

active dry yeast, water, onion soup, water, sugar, salt, parmesan cheese, shortening, flour, corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358043 (may not work)