"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Onion Poppy Seed bread Recipe

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This recipe for Onion Poppy Seed bread, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Bread
1 pkg dry yeast
1/4 c warm water
41/2 to 5 c flour
1/2 c butter, melted
1 c warm milk
1/4 c sugar
13/4 tsp salt
1 egg
Filling:
1 c onion, chopped
1/4 c butter, melted
3 tbsp poppy seeds
1/4 tsp salt
1 egg, beaten

Directions:
Directions:
In large mixer bowl, dissolve yeast in warm water. Add 2 cups flour, melted butter, milk, sugar, salt and 1 egg. Beat at medium speed for 2 minutes, scraping sides of bowl occasionally. With wooden spoon, stir in enough additional flour to make a stiff dough, about 2 cups. Spoon onto lightly floured surface and knead until smooth and elastic about 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hour. Meanwhile, prepare filling; In small bowl, combine onion, melted butter, poppy seeds and 1/4 tsp salt; set aside. Punch dough down. On lightly floured surface, roll dough into a 20x8 inch rectangle. Cut in half from 8 inch side, forming two 20x4 inch rectangles. Spread onion filling onto each to within 1/2 inch of edges. Fold 20 inch sides together. Pinch seams to seal forming a long rope. Repeat with remaining dough. Twist the ropes together. On lightly greased baking sheet, form dough into a ring. Cover and let rise, in warm place, free from draft, until double in bulk, about 1 hour. Preheat oven to 350. Brush dough ring with the remaining egg. Sprinkle with additional poppy seeds and chopped onion, if desired. Bake for 40 minutes or until bread sounds hollow when tapped with fingers. Cool slightly on wire rack

 

 

 

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