Onion Lover's Twist
"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."
photo by Chef Dine
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 1⁄4 teaspoons active dry yeast
- 1⁄4 cup warm water
- 4 cups flour
- 1⁄3 cup sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 cup hot water
- 1⁄2 cup milk
- 1⁄4 cup butter, softened
- 1 egg
- 1⁄4 cup butter
- 1 cup finely chopped sweet onion
- 1 tablespoon grated parmesan cheese
- 1 tablespoon sesame or 1 tablespoon poppy seed
- 1 teaspoon garlic salt
- 1 teaspoon paprika
directions
- Grease cookie sheet.
- In large bowl, dissolve yeast in warm water.
- Add 2 cups flour, sugar, water, milk, butter, and egg.
- Blend at low speed until moistened, then beat at medium speed for 2 minutes.
- By hand, stir in remaining flour to form a soft dough.
- Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
- 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.
- Stir down dough. Toss on floured surface until no longer sticky.
- Roll out to an 18"x12" rectangle; spread with filling.
- Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
- Starting with the longer side, roll up each strip; seal edges and ends.
- On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
- Cover: let rise until doubled, about 40-60 minutes.
- Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.
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Reviews
-
Awesome bread for taste, texture! Oh and the whole house smells so good when I make it. It deserves many more stars than five. Thank you for putting an old recipe in a safe place. I have been making this recipe for many years. It's a fun recipe to make. If you love making bread, you need to try this one. Putting the dough together and rolling it out isn't difficult. (I do knead it a bit to ready it for rolling out.) After rolling out the dough I cut it out in strips rather than filling the rolled out dough. It may take more time to fill each strip, but, it's easier to pinch each strip for braiding, for me. I usually make one bread. Move the filled strips to my baking pan and braid it there. Let it raise and then bake. It's worth the time. I usually make it when I have stew, soup, or a basic meal that is ready and just needs to be warmed up for dinner. You will have time to prepare a veggie or salad while it is rising for the oven. If you try it I know you will love it.
RECIPE SUBMITTED BY
Chef Dine
United States
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.
