Onion Bread (Fleischmann's book)
makes two 9-inch rounds
1 cup warm water
(105F- 115F)
1 packages Active Dry Yeast
2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups unsifted flour
1/4 cups (1/2 stick) margarine, melted
1 cup chopped onions
2 teaspoons paparika
Measure warm water into warm mixing bowl. Sprinkle in Yeast; stir until dissolved. Add sugar, 1 teaspoon salt and 2 cups flour; beat until well blended. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; divide in half. Cover; let rest 5 minutes. Pat doug into 2 greased 9-inch round cake pans. Brush tops with melted margarine; sprinke with onion. Press onions into dough with fingertipsuntil entire surface looks dented. Let rise, uncovered, in warm place, free from draft, until doubled in bulk, about 45 minutes.
Sprinkle tops with remaining 1/2 teaspoon salt and paparike. Bake at 450 degrees. 20 to 25 minutes, or until done. Cool in pans on wire racks. Best when served warm
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