Oregon Sour Cream Onion Bread - cooking recipe

Ingredients

1/2 cup dried onion, chopped
1/2 cup butter
2 cups sour cream
2 cups warm water
5 teaspoons dry yeast
1 tablespoon salt
1 teaspoon sugar
2 tablespoons basil leaves
1 cup cornmeal
8 - 8 1/2 cups bread flour, divided
1 large egg
1 tablespoon water

Preparation

Saute onion in butter until golden.
Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
Gradually add 4 cups of flour.
Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
Punch dough down and let rise 10 minutes.
Form into 2 round loaves and place on cornmeal-dusted 12X18\" sheet pan.
Allow to rise until doubled, about 20 to 30 minutes.
Beat egg and water.
Gently brush loaves with egg wash.
With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
Bake in preheated 375 degree oven for 50 minutes or until well browned.