Dei'ah veDibur - Information & Insight

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3 Shevat 5759 - Jan. 20, 1999 | Mordecai Plaut, director Published Weekly
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Home and Family
What's Cooking?
Onion Bread

Add soup and here's lunch. Bread produces a homey, brown crust.

Ingredients:

2 tablespoons active dry yeast
3/4 cup warm water
3 tablespoons sugar (divided)
2 cups water
2 teaspoons salt
3 tablespoons softened margarine
6 1/4 to 6 3/4 cups flour, sifted
1 1 oz. package onion soup mix
oil

Instructions:

1. Stir together yeast, warm water and 1 teaspoon sugar in a small bowl. Let sit for 5-10 minutes. Transfer to a large bowl.

2. Stir in 2 cups water, remaining sugar, salt, margarine, 6 1/4 cups flour and soup mix. Combine until a dough forms, adding remaining flour a bit at a time, if needed. Turn out on a lightly floured surface. Knead until dough is smooth and elastic, about 7 minutes.

3. Oil a large bowl. Place the dough in the bowl, turning to coat. Cover bowl with a damp cloth and set in a warm place to rise for 30 minutes.

4. Divide dough in half. Shape into loaves and place into two greased bread pans. Set aside to rise for 30 minutes.

5. Preheat oven to 375 degrees F. Bake for 40 minutes or until loaves test done and sound hollow when tapped on bottom. Yield: 2 loaves.

 

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