ONION BREAD                     Makes two 9-inch rounds

1 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
2 teaspoons sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups unsifted flour 
1/4 cup (1/2 stick) Fleischmann's Margarine, melted
1 cup chopped onions
2 teaspoons paprika

    Measure warm water into warm mixing bowl.  Sprinkle in 
Fleischmann's Yeast; stir until dissolved.  Add sugar, 1 
teaspoon salt and 2 cups flour; beat until well blended.  Add 
enough additional flour to make a stiff dough.  Turn out onto 
lightly floured board.  Knead until smooth and elastic, about 5 
minutes.  Place in greased bowl, turning to grease top.  Cover; 
let rise in warm place, free from draft, until doubled in bulk, 
about 1 hour.
    Punch dough down; divide in half.  Cover; let rest 5 
minutes.  Pat dough into 2 greased 9-inch round cake pans.  
Brush tops with melted Fleischmann's Margarine; sprinkle with 
onion.  Press onions into dough with fingertips until entire 
surface looks dented.  Let rise, uncovered, in warm place free 
from draft, until doubled in bulk, about 45 minutes.
    Sprinkle tops with remaining 1/2 teaspoon salt and paprika.  
Bake at 450 F. 20 to 25 minutes, or until done.  Cool in pans on 
wire racks.  Best when served warm.