“Age-old family favorite. We make this every year around Christmas time....It lasts about a day in our house. This is a no knead yeast bread filled with buttery onions and seasonings, shaped in a braid. It was also the grand prize winner in the 1970 Pillsbury Bake-off.”
READY IN:
2hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease cookie sheet.
  2. In large bowl, dissolve yeast in warm water.
  3. Add 2 cups flour, sugar, water, milk, butter, and egg.
  4. Blend at low speed until moistened, then beat at medium speed for 2 minutes.
  5. By hand, stir in remaining flour to form a soft dough.
  6. Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
  7. While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
  8. Stir down dough. Toss on floured surface until no longer sticky.
  9. Roll out to an 18"x12" rectangle; spread with filling.
  10. Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
  11. Starting with the longer side, roll up each strip; seal edges and ends.
  12. On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
  13. Cover: let rise until doubled, about 40-60 minutes.
  14. Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

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