Onion Poppy Seed Twisted Bread Recipe

How to make it

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• In a large bowl, combine 1 cup of the flour, sugar, yeast and 1
• teaspoon of the salt. In a heavy saucepan, combine the milk, 1/4 cup
• of the water and 3 tablespoons of the butter over medium-high-heat.
• Stir until the butter melts and the temperature is between 120 and
• 130 F.
• Gradually stir into the yeast mixture.
• Stir in 1 egg and the remaining flour.
• Blend well.
• Turn the dough onto a well-floured surface and knead 6 minutes or
• until smooth and elastic.
• Place in a well-greased bowl, turning to evenly grease the top.
• Cover and let stand 10 minutes.
• In a small bowl, melt the remaining butter on low power in the
• microwave 1 minute.
• Add the onion, 1 1/2 tablespoons of the poppy seeds and the remaining salt.
• Set aside.
• On a lightly floured surface, roll the dough into a 14-inch by
• 10-inch rectangle.
• Cut in half lengthwise.
• Spoon half of the onion mixture down the center of each rectangle.
• Bring the sides over the filling and pinch the seams to seal.
• Place the seam side down and the rectangles side by side on a lightly greased baking sheet.
• Pinch the portions together at one end to seal.
• Twist the portions together and pinch the ends to seal.
• Cover and let rise in a warm place away from drafts 30 minutes or until doubled in size.
• Preheat the oven to 350 degrees.
• Lightly beat the remaining egg and brush over the dough.
• Sprinkle with the remaining poppy seeds.
• Bake 35 minutes, shielding with aluminum foil after 25 minutes.
• Cool completely on a wire rack.
• Yield: 1 loaf