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Tuesday, November 6, 2012

Onion Twist Bread



What a throw back experience it was making this bread! Starting in middle school/Jr high when my mom would travel to Minnesota, I would take it upon myself to try and do a lot of the cooking and baking. I liked going through my mom's cookbooks and trying recipes we hadn't had. This was always quite the adventure... Sometimes successful and other times not. I remember once trying to make a frosting (not a glaze) out of just water, vanilla, and powder sugar... there was upwards of 15 cups of sugar in that "frosting" and I would have added more if we had it! I hadn't yet discovered the importance of butter in making frosting thick. This bread was one of the discovered successful recipes! Soft, moist texture with a buttery flavor!






Ingredients: Dough

  • 1 pkg active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water
  • 4 1/2 cup all purpose flour
  • 1/2 cup melted butter
  • 1/2 cup warm milk
  • 1/2 cup hot water
  • 1/4 cup sugar
  • 1 egg beaten
  • 1 1/2 teaspoon salt
Ingredients: Filling
  • 1 cup fine chopped onion
  • 1/2 cup butter 
  • 1 Tablespoon grated Parmesan
  • 1 Tablespoon sesame seed 
  • 1 Tablespoon poppy seed
  • 1/4 teaspoon garlic salt
  • 1 teaspoon paprika
Directions: Stir yeast into warm water, let sit until yeast looks frothy. Stir in 2 cups of flour plus melted butter, milk, water, sugar, beaten egg and salt on low speed until moist, then beat for 2 more minutes on medium speed. Stir in 2 more cups of flour.

Knead dough with the remaining flour (may not use the rest of the flour) to make a stiff dough. Place in a greased bowl then flip dough over so both sides get greased. Cover and let rise until double.


While dough is rising, in a saucepan on the stovetop cook onions in 1/2 cup butter until tender, then stir in the rest of the filling ingredients. 


Once dough has doubled, punch dough down. Roll into a 12x16 inch rectangle. Cut 3 strips each 4x16 inches. Spread filling down center of strips. Seal edges and ends and place on a greased cooking sheet about one inch apart. 




Stretch strips to 18 inches. Starting in the middle, braid strips to end then pinch off. Braid other end.


Cover and let rise until double. Preheat oven to 350'F and bake for 40 minutes or until golden brown. 




1 comment:

  1. Oh my! If only that bread could be on my dinner table tonight. Your recipes are always such an inspiration.
    I'm looking forward to what you dream up for the holidays.

    ReplyDelete

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