3/4 c. milk
1 env. onion soup mix
1/2 c. sugar
1/2 c. soft butter
2 pkgs. active dry yeast
1/2 c. warm water (105-115 degrees)
1 egg, beaten
4 c. unsifted flour

Scald milk, stir in soup mix; blend well. Stir in sugar, butter and mix until butter melts. Cool to lukewarm. Sprinkle yeast over warm water, stir to dissolve. Add lukewarm milk mixture, eggs and 1/2 the flour. Beat until smooth, add remaining flour to make a stiff batter. Cover tightly and chill at least 2 hours. Cut dough into 2 even parts. Press 1/2 evenly in a well greased 1 1/2 quart casserole or large bowl. Brush top with melted butter. Repeat for other 1/2. Cover with a clean towel. Let rise in warm place free from drafts until double in size. Bake at 375 degrees for about 35 minutes or until done (bread should sound hollow when tapped on bottom). Remove from casserole to wire rack. Brush again with melted butter.