"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Onion Lovers Twist (Mary & Boots Wilder) Recipe

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This recipe for Onion Lovers Twist (Mary & Boots Wilder), by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blakeman
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 pkg. dry yeast
1/4 c. warm water
4 c. flour
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. hot water
1/2 c. milk
1/4 c. butter
1 egg


Filling:
1/4 c. butter
1 c. onion, finely chopped
1 T. grated Parmesan cheese
OR 1/4 instant minced onion
1 T. sesame or poppy seeds
1 tsp. garlic powder
1 tsp. paprika

Directions:
Directions:
Dissolve yeast in 1/4 c. warm water in a large bowl. Add 2 c. flour and remaining dough ingredients. Blend on low speed with mixer until moistened and then 2 minutes on medium speed.

By hand, stir in remaining flour to form soft dough. Cover and let rise until doubled in size (about 45-60 minutes).

Meanwhile mix together all filling ingredients and set aside until ready to use.

Punch dough down and toss on floured surface. Knead until dough is no longer sticky and roll out to 18" x 12" rectangle. Spread surface with filling and slice rectangle into three equal strips: 4"x 18". (For two loaves, cut into six strips: 4" X 9"). Roll up each slice into a long roll and seal edges & ends. Braid three of the long rolls together to form loaf.

Cover and let rise for an additional 45 - 60 minutes. Bake at 350 F for 30 - 35 minutes until golden brown.

 

 

 

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