5.18.2011

Braided French Onion Bread

I have been making this bread recipe for the past 30 years.  It was the first recipe I ever created on my own and has been a family favorite since.  My girls (in their 20s now) have incorporated it into their repertoire as well.  Enjoy!  It is truly a family tradition.  Make sure to make an extra loaf though....

Braided French Onion Bread ®
1 Pkg Yeast
2 T salt
1-3/4 c warm water
1 c sour cream (room temperature)
1 envelope onion soup mix
1/2 t baking soda
2 T sugar
2 T butter softened
3 eggs (beaten and at room temperature)
6-1/2 to 6-3/4 c flour
Sesame seeds (optional)

Sprinkle yeast and soften with 1/4 c warm water. In large bowl combine sour cream, onion soup mix, baking soda, sugar, salt, butter and 2 beaten eggs). Add one cupe warm water. Mix. Stir in soft yeast until smooth. Now gradually add enough flour to make a soft, smooth dough. Dough will be a little sticky at this point. Flour surface and knead for 3-5 minutes, gradually mixing in enough dough to make soft and smooth. Place dough in greased bowl, sover with damp towel and let rise until double in size (about 1 hour). Punch down, divide into thirds. Roll each section into 15-inch strips. Braid the three sections together and seal ends. Place on greased cookie sheet, cover with damp towel and let rise. Preheat oven to 350, brush with egg wash (remaining beaten egg with 2T water added and mixed). Sprinkle with sesame seeds. Bake 40-45 minutes, until golden brown and when tapped, loaf sounds "hollow". Let cool.

Braided French Onion Bread PRINTABLE RECIPE