Pletzel(Flat Onion Bread) - cooking recipe

Ingredients

1 pkg. active dry yeast
1 tsp. sugar
1/4 c. lukewarm water
1 c. water
1 c. skim milk
2 Tbsp. safflower or canola oil
2 tsp. kosher salt
5 to 6 c. unbleached flour
1 egg or substitute, beaten
1 c. finely chopped onion
kosher salt

Preparation

Dissolve yeast and sugar in 1/4 cup warm water.
In a small saucepan, combine 1 cup water, 1 cup milk and oil.
Heat until warm, but do not boil.
Pour the milk into a large mixing bowl and mix with dissolved yeast.
Stir in salt and gradually stir in flour to make a soft, workable dough.
Remove to a lightly floured surface and knead for 10 minutes, until dough is smooth and elastic.
Place the dough in an oiled bowl; cover with a clean towel and let rise in a warm place until it has doubled in bulk, 1 to 1 1/2 hours.
Lightly grease 2 baking sheets with vegetable oil.