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.
