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Onion Lover's Twist Bread Recipe

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This recipe for Onion Lover's Twist Bread is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package active dry yeast
1/4 cup warm water
4 cups flour (I use bread flour)
1/4 cup sugar
1/2 tsp. salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, softened
1 egg
Filling:
1/4 cup butter
1 cup finely chopped onion or 1/4 cup instant minced onion
1 tbsp. grated Parmesan cheelse
1 tbsp. poppy or sesame seeds
1 tsp. garlic salt
1 tsp. paprika

Directions:
Directions:
350º 1 large or 2 small loaves

Grease cookie sheet. In large mixer bowl, dissolve yeast in warm water. Measure flour by lightly spooning into measuring cup and leveling off (no need to sift). Add 2 cups flour, sugar, salt, water, milk, butter, and egg. Blend on low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough, knead. Lightly butter large bowl, place dough in bowl and turn so top of dough is lightly buttered. Cover with dish towel, let rise in warm place until doubled in size, 45 to 60 minutes. Stir down dough. Toss on floured surface until no longer sticky. Roll out to an 18 x 12 inch rectangle; spread with filling. Cut lengthwise into three 18 x 4 inch strips or for two loaves, cut into six 9 x 4 inch strips. Starting with longer side, roll each strip, seal edges and ends. On prepared cookie sheet, braid three rolls together. Cover. Let rise in warm place until doubled in size, 45 to 60 minutes. Bake at 350º for 30 to 35 minutes, until golden brown. Serve warm or cool.

Filling: Melt butter in saucepan; add remaining ingredients. Mix well.

Personal Notes:
Personal Notes:
Made this years ago and thought it was very good...really good with spaghetti.

 

 

 

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