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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
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I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
5-1/4 to 5-3/4 cups king arthur unbleached all-purpose flour, divided |
4 tablespoons sugar, divided |
3/4 teaspoon salt |
1-1/4 cups hot water (120° to 130°) |
1 envelope onion soup mix |
3 tablespoons shortening |
Directions:
1. In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
2. In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves.
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