Onion Bread - cooking recipe

Ingredients

1 3/4 cups scalded milk
4 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 cups finely chopped onions
2 packages dry yeast
1/2 cup water
6 1/2 cups flour
1 teaspoon celery salt
1/2 teaspoon powdered sage

Preparation

Pour scalded milk over 2 Tbsp.
of the butter, the sugar, and the salt.
Stir until butter is dissolved.
Saute the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
Dissolve the yeast in the warm water.
Add to the cooled milk mixture.
Add the herbs to 2 cups of the flour and mix well.
Add herb and flour mixture to the milk/yeast mixture and mix well.
Add the onions and the remaining flour and mix thoroughly.
Turn out onto a floured surface and knead until elastic.
Place in a buttered bowl, cover and let rise until doubled.
Punch down and let rise again for 30 minutes.
Shape into loaves and place in two buttered loaf pans.
Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
Turn out of pans and cool on rack.
Brush crust with butter while hot for a soft crust.
NOTE: Also makes excellent rolls and breadsticks.