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Granny White
Onion Loaf Bread
5
2
2
1
1
1
1
2
1
1
to 6 c plain flour (includes 1 to 1−1/4 c wheat flour)
packages yeast
/3 c warm water (105−115 degrees)
c warm milk (105−115 degrees)
/2 c sugar
−1/2 t salt
/4 c softened margarine or shortening
eggs
/2 c grated cheddar cheese
/4 c minced onion
Cooking oil
Spoon or pour flour into dry measuring cup. Level off and pour
onto wax paper. Do not sift. Sprinkle yeast into 2/3 c warm water
in large warm bowl. Stir until dissolved. Add warm milk, sugar,
salt, margarine and eggs. Stir in onion and cheese. Stir in 3
cups flour. Beat vigorously with wooden spoon until smooth (150
strokes). Scrape sides of bowl. Add remaining flour, gradually.
Use enough flour to make a soft dough, which leaves the side of
the bowl, adding more if necessary.
Turn onto a floured board. Roll into a ball. Knead for 5 to 10
minutes until dough is smooth and elastic and no longer sticky.
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