-WALDINE : -WALDINE VAN GEFFEN
0: You will need two medium baking pans (greased or Teflon) or one baking sheet (greased or Teflon)
1: If glass pans are used, reduce oven heat by 25 degrees
2: In a large mixer bowl combine 2 cups of flour and the yeast
3: In a saucepan measure milk, water, shortening, sugar, soup mix, and cheese
4: Stir over a low heat until warm (120 degrees)
5: Pour this into the dry mixture, add the egg and beat at a low speed in the electric mixer for 30 seconds
6: Scrape down bowl
7: Turn mixer to high for three minutes
8: Stop the mixer, and with a wooden spoon gradually stir in more flour to form a soft dough that will clean the sides of the bowl
9: Kneading: Sprinkle the work surface with flour and turn the dough onto it, Knead until the dough is smooth and elastic
10: Cover the dough with the inverted bowl and let it rest on the counter top for twenty minutes
11: Shaping: To make two twist loaves, divide the dough into 4 parts
12: Shape each piece into a smooth 12 inch roll
13: Twist 2 pieces together and press ends to seal
14: Tuck under the sealed ends, place loaf in prepared pan
15: Loaves can also be baked on a baking sheet
16: Place them 2 inches apart
17: Rising: Cover with wax paper or foil until doubled in size (about 45 minutes)
18: Dough will rise to about 1/2 inch above the edge of the pan
19: Baking: Preheat oven to 375 degrees
20: Bake in oven until the crusts have browned
21: The loaves will draw away from the sides of the pan
22: When tapping, the bottom crust yields a hard, hollow sound, the bread is done
23: Remove bread from the oven
24: Turn out on metal cooling racks
25: Brush with melted butter for a nice soft finish
26: Source: Rock Springs Sweet Onion Festival Cook Book 1992 From Gemini's MASSIVE MealMaster collection at www
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