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Onion Lover's Twist |
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Serves: 32 Print this RecipeServing Size: 1 slice Nan Robb - Huachucha City, Arizona Bake-Off® Contest 21, 1970 Grand Prize Winner This no-knead bread features fresh chopped onions rolled in strips of dough that are braided together to create a light-textured onion bread. Serve it warm or cold with a favorite chicken or beef main dish and see why it took top honors! BREAD 3 1/2 to 4 1/2 cups all-purpose flour 1/4 cup sugar 1 1/2 teaspoons salt 1 package 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 seeds or poppy seeds 1/2 to 1 teaspoon garlic salt 1 teaspoon paprika In large bowl, combine 2 cups of the flour, sugar, salt and yeast; blend 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 95°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 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 18 x 12-inch rectangle. Cut rectangle in half crosswise to make two 12 x 9-inch rectangles; cut each rectangle into three 9 x 4-inch strips. Spread about 2 tablespoons onion mixture over each strip to 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. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 130; Protein 3g; Carbohydrate 16g; Fat 6g; Sodium 230mg PICTURE: Left to right: Onion Lover's Twist, Whole Wheat Raisin Loaf From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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