1 c. milk, scalded
3 tbsp. sugar
1 1/2 tbsp. butter
3/4 c. warm water
1 pkg. yeast
1 env. onion soup mix
4 c. unsifted all-purpose flour

In medium bowl, mix together milk, sugar and butter. Cool to lukewarm. In water in a measuring cup, sprinkle yeast. Stir until dissolved. Add yeast mixture to milk mixture, then soup mix and flour. Stir and blend about 2 minutes. Cover bowl, let rise in warm place until doubled in bulk, about 45 minutes.

Preheat oven to 375 degrees. Stir down batter, beat vigorously for 1 minute. Turn into greased 1 1/2 quart casserole. Bake uncovered for 1 hour. Dough is very stiff. Heavy bread is excellent with any meat dish.