- 2 cups [500 mL] milk
- 2 [1-tablespoon / 7-g each] packs active dry yeast
- 3/4 cup [190 mL] warm water
- 3 tablespoons [45 g] sugar
- 2 1/2 teaspoons [12.5 mL] salt
- 3 tablespoons [45 g] butter or margarine
- 6 1/4 cups [875 g] all-purpose flour
- 1 ounce [28 g] dehydrated onion soup mix
- Oil
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- Bring milk to a boil into a small saucepan.
- Remove from heat and leave to cool.
- Into a large bowl, mix together active dry yeast, warm water and 1 teaspoon [5 g] of the sugar.
- Cover and leave to cool down to room temperature.
- Then mix in cooled milk, remaining 2 2/3 tablespoons [40 g] sugar, salt, butter or margarine, flour and dehydrated onion soup mix.
- Mix until a ball shapes; transfer dough onto a lightly floured surface.
- Knead dough until elastic.
- Oil a large bowl.
- Transfer dough ball into oiled bowl, turning dough until well coated with oil on all sides.
- Cover bowl with a damp cloth; leave dough to rise into a warm environment away from drafts, for 30 minutes.
- Divide dough into 2 equal parts; shape each part into an 8 1/2 x 4 1/2-inch [22 x 12-cm] bread.
- Transfer bread dough into 8 1/2 x 4 1/2-inch [22 x 12-cm] each greased bread pans.
- Leave to rise for 30 minutes, away from drafts.
- Meanwhile, preheat oven to 375°F [190°C].
- Bake breads into preheated oven for approximately 40 minutes, until they sound hollowed when knocked on.
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