2 c. boiling water
2 cubes beef bouillon
1 c. onion flakes
2 c. lukewarm water
2 pkgs. dry yeast or 1 1/2 oz. cake yeast
3 tbsp. sugar
3 tbsp. olive oil
3 tbsp. Parmesan cheese
3/4 tsp. salt
7 to 8 c. flour (approximately)
1 hand corn meal

Put the bouillon cubes and onion flakes in the boiling water and cool to lukewarm. Proof the yeast in 2 1/2 cups warm water with a pinch of sugar and set aside in warm place. When it is bubbly, add it to the cooled onion and beef stock, and mix in the rest of the ingredients. Add enough flour to keep the dough from sticking. Put the dough in a lightly oiled bowl and cover until doubled in bulk. Punch it down, knead, and shape it into rolls or loaves. Sprinkle a greased cookie sheet with cornmeal, place the rolls or loaves on it and let the dough rise a second time. Then wash with egg white, and bake in a 400 degree oven with steam. (Place a pan of water on the floor of the oven.) After 15 minutes, remove the steam and continue baking in a 375 degree oven for 20 to 30 minutes. (We first tried to use minced fresh onion for these rolls, but were disappointed with the lack of flavor. There really is no substitute for onion flakes.) Makes 2 long loaves or 2 dozen large rolls.

*** For a Dutch oven, divide dough into thirds after first rising. Shape each third into a long roll and braid. Place a soup can that has been greased and sprinkled with cornmeal in the center of the oven. Curl braided dough around can. Fill can about 1/3 full of water. Cover and let rise again, then bake till bread sounds hollow when tapped. Makes a 12” Dutch oven full.

Recipe by Alice Gidney