
Hi-Light Onion Bread
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Ingredients
- All-Purpose Baking Flour For dusting
- 2 TBS Active Dry Yeast
- 2 Cups Water HINT: Use the inside of your wrist to gauge a luke warm temperature against running water. If the water is too hot or too cold, the yeast will not activate and grow. You can also use a kitchen thermometer to get precise temperatures.
- 1¼ Ounces Packet of Onion Soup Mix (1 packet is 1¼ oz)
- 2 Whole Eggs beaten
- 6½ to 7 Cups Hot Roll Mix
- 4 TBS Vegetable Oil
- a Portion Size of Cannabis infused Vegetable Oil per potency preference if using this infusion method
- Butter for greasing
- a Portion Size of Cannabis infused butter per potency preference
Instructions
- Bring water to a boil in a small sauce pan.
- Add dry soup mix and simmer 10 minutes.
- Pour soup mix into large bowl and cool to lukewarm (105℉ to 115℉). Use a kitchen thermometer to measure temperature.
- Sprinkle yeast over mixture and stir to dissolve.
- When yeast starts to bubble, add eggs and oil, infused and non-infused if using this method.
- Beat well.
- Add Hot Roll Mix 1 cup at a time, until dough is stiff.
- On lightly floured surface, knead dough for 5 to 7 minutes until dough is smooth and satiny.
- lightly butter bowl.
- Place dough in bowl and turn to butter surface of dough.
- Cover with damp towel and let rise in bulk, about 45 to 60 minutes.
- Punch down dough.
- Let stand for 10 minutes.
- Shape into two 9×5 loaf pans.
- place dough in pans, seam side down.
- Cover and let rise again until slightly rounded above top of pan, about 30-45 minutes.
- Bake in an oven at 375℉ for 45-55 minutes until deep golden brown.
- Remove from oven & brush with butter.




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