Casserole Onion Bread


Submitted By: Shirley Hushen

Ingredients

  • 1 cup milk
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1 1/2 tablespoons shortening
  • 1 cup warm water
  • 2 packages active dry yeast
  • 4 1/2 cups enriched all-purpose flour
  • 1 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 2 tablespoons butter or margarine
  • 3/4 cup onion, coarsely chopped
  • 1 egg yolk
  • 1 teaspoon water

    • Instructions


    Scald milk in small saucepan over medium heat; remove from heat. Add sugar, salt, and shortening, stir until dissolved. Cool to lukewarm. Measure warm water into 2 1/2-quart bowl. Sprinkle in yeast and stir until dissolved. Add cooled milk mixture.

    Sift flour, measure, and add onion salt and celery salt. Sift again and add, all at once,
    to yeast mixture. Stir until well blended, about two minutes. Cover with clean towel and let rise in warm place (80 to 85°) until triple in size, about 40 minutes.

    Stir down and beat vigorously for about one and a half minutes. Turn into greased 2-quart casserole dish. Bake on rack just below center of oven. While bread bakes, make onion topping.

    Melt butter over low heat, add onion and cover. Cook for about five minutes; cool. Beat egg yolk until light. Add water, mix well and combine with onion.

    When bread is set, after about 40 minutes, spoon onion mixture evenly over top. Bake 20 minutes more until top is golden brown. Remove from oven, turn out, and cool on wire rack.