Onion Bread

• 2 14 teaspoons active dry yeast
• 14 cup warm water
• 2 cups water
• 1 (1 1/4 ounce) package onion soup mix
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons butter flavor shortening
• 6 -6 12 cups all-purpose flour

1. Oven at 375F.
2. In small bowl, soften active dry yeast in 1/4 cup warm water & a small amount of sugar (about a pinch).
3. In a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated Parmesan cheese, & shortening/butter/margarine; stir.
4. Cool to lukewarm.
5. Sift or spoon 6-6 1/2 cups all-purpose flour.
6. Stir in 2 cups of the sifted/spooned flour; mix well.
7. Stir in yeast.
8. Add enough remaining flour to make a moderately stiff dough.
9. Turn out on floured surface.
10. Knead till smooth & little tacky.
11. Place in a lightly greased bowl, turning dough once to coat.
12. Cover; let double, about 1 to 1 1/2 hours.
13. Punch down; divide in half.
14. Cover; let rest 10 minutes.
15. Shape in 2 loaves, tapering ends.
16. Placed on a greased baking sheet, sprinkled with corn meal.
17. Score tops diagonally, 1/8 to 1/4 inch deep.
18. Or, place in greased loaf pans, unscored.
19. Cover; let double-1 hour.
20. Bake at 375 for 20 minutes.
21. Brush with a mixture of 1 egg white & 1 tablespoon water.
22. Bake 10-15 minutes longer.
23. If using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.

active dry yeast, water, water, onion soup, sugar, salt, parmesan cheese, butter flavor, flour

Taken from www.food.com/recipe/onion-bread-508657 (may not work)