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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This is an old recipe of my mother's. She was often asked to make it for the annual banquet hosted by our church's youth group. Ingredients:
2 packages active dry yeast |
1/2 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
3 tablespoons sugar |
2 tablespoons shortening |
1 envelope onion soup mix |
1 teaspoon salt |
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, soup mix, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
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