Onion Lovers Twist Bread
From peetabear 15 years ago
- 30 minutes to make
- Serves 0
this recipe makes two loaves of bread that are about 16 slices in each loaf...the recipe comes from Mrs. Nan Robb, AZ Bake-Off® Contest 21, 1970
Ingredients
- bread shopping list
- 3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or unbleached flour shopping list
- 1/4 cup sugar shopping list
- 1 1/2 teaspoons salt shopping list
- 1 pkg. active dry yeast shopping list
- 3/4 cup water shopping list
- 1/2 cup milk shopping list
- 1/4 cup margarine or butter shopping list
- 1 egg shopping list
- Filling shopping list
- 1/4 cup margarine or butter shopping list
- 1 cup finely chopped onions or 1/4 cup instant minced onion shopping list
- 1 tablespoon grated parmesan cheese shopping list
- 1 tablespoon sesame or poppy seed shopping list
- 1/2 to 1 teaspoon garlic salt shopping list
- 1 teaspoon paprika shopping list
How to make it
- Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
- Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.
- Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.
- Spread about 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
- On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
- Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.
People Who Like This Dish 17
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The Rating
Reviewed by 11 people-
Lovely recipe! I love baking bread, and this is a keeper! Thanks, and HIGH FIVE! :+D
chefelaine
in Muskoka loved it
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Mmmm, so delicious! High 5!
elgab89
in Toronto loved it
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Looks and sounds very good, thanks peeta, I'm giving you my 5
henrie
in Savannah loved it
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