“This is from a Better Homes & Gardens cookbook on breads from roughly 1970.”
3hrs 35mins
2 loaves

Ingredients Nutrition


  1. Oven at 375°F.
  2. In small bowl, soften active dry yeast in ¼ cup warm water & a small amount of sugar (about a pinch). In a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated Parmesan cheese, & shortening/butter/margarine; stir. Cool to lukewarm. Sift or spoon 6-6 ½ cups all-purpose flour.
  3. Stir in 2 cups of the sifted/spooned flour; mix well. Stir in yeast. Add enough remaining flour to make a moderately stiff dough. Turn out on floured surface. Knead till smooth & little tacky. Place in a lightly greased bowl, turning dough once to coat. Cover; let double, about 1 to 1 ½ hours.
  4. Punch down; divide in half. Cover; let rest 10 minutes.
  5. Shape in 2 loaves, tapering ends. Placed on a greased baking sheet, sprinkled with corn meal. Score tops diagonally, 1/8 to ¼ inch deep. Or, place in greased loaf pans, unscored. Cover; let double-1 hour.
  6. Bake at 375° for 20 minutes. Brush with a mixture of 1 egg white & 1 tablespoon water. Bake 10-15 minutes longer. If using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.

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