I used to make this bread to give as Christmas gifts. It's very good.

Onion Rye Bread

2 cups milk

¼ cup sugar

4 tsp salt

¼ cup salad oil

1 pkg active dry yeast

1 cup lukewarm water

6 cups sifted all-purpose flour

3 T caraway seeds

1 cup chopped onions

2-1/2 cups unsifted rye flour, approximately

¼ cup cornmeal

2 T cream

Scald milk and add sugar, salt & oil. Cool mixture to lukewarm. Soften yeast in water & add to the milk mixture. Add white flour & mix well. Stir in caraway seeds, onion & 2 cups rye flour & mix. Turn onto surface sprinkled with remaining ½ cup of rye flour & knead until smooth & elastic, adding enough rye flour to give a fairly stiff dough.

Place in a greased bowl, grease top, cover with a towel & let stand in a warm place until double in bulk - 1 hour.

Punch down, cover & let rise again until double in bulk. Grease three 9 x 5" loaf pans & sprinkle with cornmeal. Divide the dough into 1/3Âs-shaped loaves and place in pans. Brush tops with cream & sprinkle with salt. Cover with a towel & let rise in warm place until double in bulk, about one hour.

Bake at 350 deg for 1 hour or until loaves have a hollow sound when tapped. Turn out on rack to cool. Makes 3 loaves.

Ann