Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)5-1/4 to 5-3/4 cups all-purpose flour, divided4 tablespoons sugar, divided3/4 teaspoon salt1-1/4 cups hot water (120° to 130°)1 envelope onion soup mix3 tablespoons shortening
Preparation
In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
