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Prep Time: 180 Minutes Cook Time: 50 Minutes |
Ready In: 230 Minutes Servings: 16 |
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This delicious recipe comes from an old Campbell's soup cookbook. The surprise ingredient? You guessed it........ onion soup! (Prep. time includes rising time) Ingredients:
3 cups all-purpose flour, divided |
2 tablespoons sugar |
2 (1/4 ounce) packages active dry yeast |
1 (10 1/2 ounce) can condensed french onion soup |
1/4 cup butter or 1/4 cup margarine |
1 egg |
1 cup grated romano cheese |
1 tablespoon water |
2 teaspoons sesame seeds |
Directions:
1. In a large bowl, combine 1 cup of the flour with the sugar and yeast.
2. In a small saucepan over medium heat, heat the soup and butter until very warm.
3. Butter does not need to completely melt.
4. With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
5. At medium speed, beat 3 minutes or until smooth.
6. Add egg, cheese and 1 cup of the flour.
7. Beat 2 minutes more.
8. With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
9. Cover and let rise in a warm place until doubled; about 1 1/2 hours.
10. Grease a 1 1/2 quart casserole.
11. Stir down batter and turn into casserole.
12. Cover and let rise again until doubled, about 45 minutes.
13. Preheat oven to 325 degrees.
14. Brush bread with water and sprinkle sesame seeds over top.
15. Bake 50 minutes or until bread sounds hollow when tapped with finger.
16. Remove from pan and cool on wire rack before slicing.
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