Title: Red Star Onion Bread *
Categories: Bread
Yield: 2 Loafs

7 1/2	c	Flour
2	pk	Yeast
1/2	c	Onion, fine chopped
1/3	c	Sugar
2	ts	;salt
2	c	Water
1/3	c	Shortening
2		Eggs
1		Eggs; slightly beaten
1	tb	Water

In a large mixer bowl, combine 3 cups flour, yeast, onion, sugar and salt, mix well. Heat 2 cups water and shortening utnil very warm (120 - 130 F, shortening does not have to melt).

Add to flour mixture. Add 2 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise Yeast).

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 inch bread pans. Cover; let rise in warm place about 40 minutes (20 minutes for Quick-Rise Yeast).

Combine 1 egg and 1 tablespoon water; brush loaves. With sharp knife, carefully make a slash 1/2-inch deed lenghtwise down center of each loaf. Bake at 375 F for 35 to 40 minutes until golden brown. Remove from pans; cool.

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