Ingredients & Directions
-R.FRANCK [Rob]
Unbleached Bread Flour 1 1/2 cup 2 1/4 cup Whole Wheat Flour 1/2 cup 3/4
cup Active Dry Yeast 1 tsp. 1 tsp.
Dry Onion Soup Mix 1 – 1 oz pkg. 1 – 1 oz pkg.
Margarine 1 Tbs. 1 1/2 Tbs.
Water 3/4 cup 1 1/4 cup
Heat the water and pour over onion soup mix. Let cool to lukewarm before
adding to bread. Bake on Medium temperature.
Note–I needed to add about 1 Tbsp. more water. Rob.
MM by Cathy Svitek
From
Yields
2 Servings