ONION BREAD

2 pkg. active dry yeast

¾ c. warm water

2 c. milk

3 Tbs. white sugar

2½ tsp. salt

3 Tbs. margarine or butter

6¼ c. all-purpose flour

1 (1-oz.) pkg. dry onion soup mix

Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water and 1 tsp. sugar. Set aside to proof. Add milk, remaining sugar (2 2/3 Tbs.), salt, butter or margarine, flour and soup mix to the yeast in the bowl. Combine until dough forms and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl and turn several times to coat. Cover the bowl with a damp cloth and set aside in a warm place to rise for 30 minutes. Divide dough in half. Shape into loaves and place into two greased 8½x4½-inch bread pans. Set aside to rise for 30 minutes. Bake at 375°F. for 40 minutes. Loaf will sound hollow when done.

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