Casserole Onion Bread

Enjoy this recipe from Church Suppers.

Submitted by: Grace-Marie Hackwell from Gambier, OH

1 c. milk
3 T. sugar
1-1/2 T. butter
3/4 c. water
1 env. active dry yeast
1-1/2 oz. pkg. onion soup mix
4 c. all-purpose flour

Heat milk in a saucepan over medium heat just until boiling. Pour into a medium bowl; add sugar and butter. Cool slightly. Heat water until very warm, about 110 to 115 degrees; add yeast and stir until dissolved. Add yeast mixture to milk mixture; add soup mix and flour. Stir to blend for 2 minutes. Cover bowl with a clean tea towel; let rise for 45 minutes, until double in bulk. Stir dough down; beat vigorously for 30 seconds. Turn into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 375 degrees for 45 to 55 minutes. Tent with aluminum foil if top is browning too fast. Cool in pan on wire rack for 5 minutes; turn upside-down to remove. Serves 8 to 10.

Heat milk in a saucepan over medium heat just until boiling. Pour into a medium bowl; add sugar and butter. Cool slightly. Heat water until very warm, about 110 to 115 degrees; add yeast and stir until dissolved. Add yeast mixture to milk mixture; add soup mix and flour. Stir to blend for 2 minutes. Cover bowl with a clean tea towel; let rise for 45 minutes, until double in bulk. Stir dough down; beat vigorously for 30 seconds. Turn into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 375 degrees for 45 to 55 minutes. Tent with aluminum foil if top is browning too fast. Cool in pan on wire rack for 5 minutes; turn upside-down to remove. Serves 8 to 10.