Recipe

Onion Lovers Twist Bread Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 2 months ago 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 Prep:45m Cook:30m Servings:0	Peetabear
	bread onion filled braided

Does this look good? Yeah! / Nope

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chefelaine

elgab89

grumblebee

dollhead

greekgirrr

brianna

jo_jo_ba

minitindel

ravenseyes

henrie

Ingredients

Bread

3 1/2 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/4 cup sugar

1 1/2 teaspoons salt

1 pkg. active dry yeast

3/4 cup water

1/2 cup milk

1/4 cup margarine or butter

1 egg

Filling

1/4 cup margarine or butter

1 cup finely chopped onions or 1/4 cup instant minced onion

1 tablespoon grated Parmesan cheese

1 tablespoon sesame or poppy seed

1/2 to 1 teaspoon garlic salt

1 teaspoon paprika

Directions

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.

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Comments

chefelaine 1 year, 2 months ago said:
Lovely recipe! I love baking bread, and this is a keeper! Thanks, and HIGH FIVE! :+D

meileen 1 year, 2 months ago said:
This sounds like a lot of fun make, thanks Peeta!

elgab89 1 year, 2 months ago said:
Mmmm, so delicious! High 5!

lunasea 1 year, 2 months ago said:
Looks and sounds like a real and tasty winner, Peeta! Thanks so much...

henrie 1 year, 2 months ago said:
Looks and sounds very good, thanks peeta, I'm giving you my 5

grumblebee 1 year, 2 months ago said:
For an onion lover like me, this sounds perfect! :)

brianna 1 year, 2 months ago said:
I love it. Thanks for a great recipe. 5 for sure

razorbacktim 11 months, 3 weeks ago said:
Good job Peeta. I made this to go with dinner. My in-laws like me now :)

minitindel 10 months ago said:
Ive been staring at this as while i was leaving a comment lol
it looks absolutely heavenly
thank you

five

tink

ravenseyes 2 months, 3 weeks ago said:
This is awesome - how did I not see this before - this is on the menu for the Jets opening game - DH is a BIG Jets fan

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