3 TBSP sugar (2 TBSP for recipe, 1 TBSP for proofing yeast)
1 ½ TBSP butter
2 envelopes onion soup mix
4 cups flour
2 (1/4 oz) packets active dry yeast
¾ cup very warm water
GET OUT YOUR TRUSTY BLENDER
Combine 2 TBSP sugar, scalded milk, onion soup mix and butter in blender. Blend for a few seconds.
Dissolve 1 TBSP sugar in the warm water, then sprinkle yeast over the top and let it foam (takes a few minutes). Stir down and add to mixture in blender; blend again for a few seconds and pour blended mixture into a large bowl.
Combine flour with ingredients from blender and mix well. Cover bowl and let rise in a warm place for 45 minutes or until doubled in size. Stir dough down, beating well.
Pour into a greased 2 ½ to 3 qt round casserole dish. Cover and let rise again until doubled in size.
Bake at 375 for 45 minutes to an hour.
For a soft crust, brush with butter after removing from the oven.