Description: A wonderful, light-textured onion bread. Merry's favorite second-breakfast treat.
Submitted by: _Lady_Of_The_Wood_ on 2004-08-08 12:54:17
Serves: Makes 1Large or 2 Small Loaves
Prep Time: 2 or 2 1/2 hours (Includes Rising Time)
Difficulty: Difficult
Ingredients
-1 package active dry yease-1/4 cup warm water
-4 cups All Purpose Flour
-1/4 cup sugar
-1 1/2 teaspoons salt
-1/2 cup hot water
-1/2 cup milk
-1/4 cup butter or margerine, softened
-1 egg
FILLING
-1/4 cup butter or margarine
-1 cup (1 large) finely chopped onion or 1/4 cup instant mixed onion
-1 tablespoon grated parmesan cheese
-1 tablespoon sesame or poppy seed
-1 teaspoon garlic salt
-1 teaspoon paprika
Instructions
Preheat oven to 350 degrees farenheitGrease cookie sheet. In large mixing bowl, dissolve yeast in warm water. (No need to sift flour, measure by lightly spooning into a cup and leveling off.) Add 2 cups flour, sugar, salt, water, milk, butter and egg. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Prepare Filling; set aside. Stir down dough. Toss on floured surface until no longer sticky. Roll out to an 18x12-inch rectangle; spread with Filling. Cut lengthwise into three 18x4-inch strips or for two loaves cut into six 9x4-inch strips. Starting with longer side, roll up each strip; seal edges and ends. On prepared cookie sheet, braid three rolls together. If making two loaves, repeat process. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Bake at 350 degrees farenheit for 30 to 35 minutes until golden brown. Serve warm or cool.
Filling:
In small saucepan, melt butter, add remaining ingredients. Mix well.
Enjoy!!