Onion French Bread

• 5 to 5-1/2 cups all-purpose flour
• 1 envelope onion soup mix
• 2 packages (1/4 ounce each) active dry yeast
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 cups warm water (120u0b0 to 130u0b0)
• 2 tablespoons shortening
• 1 large egg white
• 1 tablespoon water

1. In a bowl, combine 2 cups flour, soup mix, yeast, sugar and salt; add warm water and shortening. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead 4-5 times. Divide in half. Roll each portion into a 14x6-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch edges and ends to seal. Place seam side down on a greased
2. . Beat egg white and water; brush over loaves. Cover with plastic wrap that has been sprayed with cooking spray; let rise until doubled, about 30-40 minutes. With a sharp knife, make four shallow diagonal cuts across the top. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cool on a wire rack.

flour, onion soup, active dry yeast, sugar, salt, water, shortening, egg white, water

Taken from www.tasteofhome.com/recipes/onion-french-bread/ (may not work)