Onion Bread

Leavened white bread stuffed with Onion, baked in tandoor.

Ingredients

2 package active dry yeast
3/4 cup warm water
2 cups scalded milk, cooled
3 tablespoons sugar
2 1/2 teaspoons salt
3 tablespoons butter or margarine
6 1/4 cups all-purpose flour

1 package of onion soup mix

1. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Keep it aside.
2. Add milk, remaining sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a floured surface. Knead until dough is elastic.
3. Grease a large bowl. Place the dough in the bowl, and cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
4. Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Again keep it aside to rise for 30 minutes.
5. Bake at 375 degrees F (190 degrees C) for 40 minutes.