Crusty Onion Bread

Name: Crusty Onion Bread
Yield: Yield: 2 loaves
Ingredients: 2 1/4 cups water; 1/2 of a 1 1/4 oz. envelope onion soup mix (1/4 cup); 2 Tbs shortening; 1 Tbs sugar; 1 egg white, slightly beaten; 1 tsp salt; 5 1/2 to 6 cups all-purpose flour; 1 pkg active dry yeast; cornmeal; 1 Tbs water

Yield: 2 loaves

Ingredients

2 1/4 cups water
1/2 of a 1 1/4 oz. envelope onion soup mix (1/4 cup)
2 Tbs shortening
1 Tbs sugar
1 egg white, slightly beaten
1 tsp salt
5 1/2 to 6 cups all-purpose flour
1 pkg active dry yeast
cornmeal
1 Tbs water

Instructions

In saucepan combine 2 1/4 cups water and dry soup mix; cover and simmer 10 minutes. Stir in shortening, sugar and salt. Cool mixture to 115 to 120 degrees. In large mixer bowl combine 2 1/2 cup flour and the yeast; add onion mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball, place in lightly greased bowl; turn once and cover. Let rise in warm place until doubled (about an hour). Punch down and turn out onto lightly floured surface. Divide in half and cover and let rest for 10 minutes. Shape into two 12 inch loaves. Place each on greased baking sheet sprinkled with cornmeal. Cover and let rise until nearly doubled (about 30 minutes). With sharp knife make diagonal cuts 2 1/2 inches apart and about 1/4 inch deep across tops of loaves. Bake in 375 degree oven 20 minutes. Brush loaves with mixture of beaten egg white and 1 tablespoon water. Bake 10 minutes more. Remove from baking sheets and cool thoroughly on wire rack. Yield: 2 loaves.