French Onion Bread

Mom often made bread, especially on weekends in the winter. While Mom is best known for her French Bread, she did make other breads. I came across this French Onion Bread in Mom's recipe box, which is essentially her French Bread with a packet of dry onion soup mix added into the dough.

While I do not specifically remember Mom making this bread, I am glad I found it. This bread is delicious. Of course, it is best fresh out of the oven. But the bread is good leftover and even better when toasted. The onion soup mix adds a richness to this bread that makes it taste as if it is much more difficult to make. This recipe is perfect for a cold weekend day.

French Onion Bread 

• 2 packages yeast
• 2 cups water, divided
• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 package dry onion soup mix
• 6 cups flour

Heat 1/2 cup water to 120 degrees. Dissolve the yeast in the water to soften the yeast until it foams, about 10 minutes. Meanwhile, melt the butter in 1 1/2 cup hot water, then stir in the sugar, salt and onion soup mix and allow to cool until lukewarm. In a large bowl, mix together the liquids. Gradually add the flour to form a stiff dough. Knead on a floured surface until smooth and elastic, about 5 to 10 minutes. Place the dough in a greased bowl and allow to rise until doubled, about 2 hours.

Punch down the dough and let rise again for half an hour. Shape the dough into 2 loaves and place into 2 greased loaf pans. Let rise for about one hour. Bake at 375 for 35 to 40 minutes. Enjoy!