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Show TTfTT '' ' . . i 1 V rT- .v' - ; - ; ... &:. . .' vl1 - TfVfy?V .H V. -J- . ' ' ' , ' ' ' L.' 7- .7 7? V i T.'?- - '7. i W'Wh vi7i ,7 ; ; '. -- i ; 7 . rj i , ' I gfWtf WrW' Ft yy I - V . f ? I . . urJr, - ,. ' -- .' . ' - ' i. ':' - 4 ':i,:f "v .A; V r -- - i , is ; I ?r , . tn-rtf- PARADE FCX vV ( y ' '; ! r , -- v k .' ' M'' 'V : v t ''" .'' Wk j! rt ' V ' W ' . . u Fs? 1 1 -- k' s t . i . i . , . v. ' . , . i t . f V . V . ' . jI ' V , " ' r. , . . . V , ' . i ; ; 4 EDITOR 4) onion bread, glossed wtfh ipejtkjuft beautiful loaves look as if they had taken hours ire are no onions to chop, no seasonings to measure and just package of onton soup mix. No kneading is required, biciue this is really a type of batter bread. Yet the texture is excellent, the flavor. ' superb, the crust tender and the loaf easy to slice. i. ! ' Cottade-Stvl- e Vrcup milk envelope (13oz.) onion soup mix 'h cup sugar Vi cup soft butter or margarine Onion Brood 2 k s active dry yeast 7r cup l.,muratDrnn'; 1 ' ncv egg, beaten 4 cups unsifted flour . Scald milk. Stir. in, ojifon soup mix; blend well, Stir in sugar and flutter, mjxmg until1 butter melts. Cool to lukewarm. Sprinkle f' yeajtvef waj-rf- i water; stir to dissolve. Add lukewarm milk mixture, f egg and half the flour. Beat until Smooth. Add remaining flour to make stiff batter. t Covr tightly; chill at least 2 hours. Cut dough in half. Flatten and .y7 ! d Vfo quart casserole. Repeat with remaining ! .pre$s eVenly into dough. Brush With melted butter or margarine. Cover with clean towel. Let rise ' in'wartn place (80 degrees) free from drafts, until doubled in size. Bake at 375 . degrees for about 35 minutes or until done (bread should sound hollow when tapped). Remove from casseroles to rack. Brush again with melted butter or from parade's test kitchen margarine. Makes two loaves. ' tbrSafej 1 'Cl ' - ? ,fe. ' by Beth7.1erriman '. X '' .V': - n , v A. V 'ntf$ ,H'WP t VV';V N S''c3VV - , . s i ! ! well-greae- 23 |
