Braided Filled Onion Loaf Recipe
Ingredients
| Active dry yeast | 1 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Hot water | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| /4 cup butter, room temperature | ||
| Egg | 1 | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| 1 tablespoon freshly grated | ||
| Parmesan cheese | ||
| Sesame seed | 1 Tablespoon | |
| Garlic salt | 1 Teaspoon | |
Directions
In a large mixing bowl, dissolve yeast in water.
Add 2 cups of the flour, sugar, salt, water, milk, 1/4 cup butter, and egg.
Stir until all ingredients are blended.
Gradually stir in remaining flour until dough leaves sides of bowl.
Place dough in an oiled bowl; -turn to oil dough.
Cover loosely and place in a warm area to rise until doubled in bulk, about 1 1/4 hours.
Preheat oven to 350° F.
In a bowl, mix together melted butter, onion, Parmesan cheese, sesame seed, and garlic salt.
Punch down dough.
On a lightly floured board, knead dough until smooth and elastic.
Roll dough to a 12 x 18-inch rectangle.
Spread filling on dough.
Cut dough lengthwise into three 4 x 18-inch strips.
Roll up each strip lengthwise; seal edges.
On a buttered cookie sheet, braid strips, keeping seam sides down.
Set bread aside to rise in a draft free area for 1 hour.
Bake for 45 to 50 minutes.
Cool on a wire rack.
Add 2 cups of the flour, sugar, salt, water, milk, 1/4 cup butter, and egg.
Stir until all ingredients are blended.
Gradually stir in remaining flour until dough leaves sides of bowl.
Place dough in an oiled bowl; -turn to oil dough.
Cover loosely and place in a warm area to rise until doubled in bulk, about 1 1/4 hours.
Preheat oven to 350° F.
In a bowl, mix together melted butter, onion, Parmesan cheese, sesame seed, and garlic salt.
Punch down dough.
On a lightly floured board, knead dough until smooth and elastic.
Roll dough to a 12 x 18-inch rectangle.
Spread filling on dough.
Cut dough lengthwise into three 4 x 18-inch strips.
Roll up each strip lengthwise; seal edges.
On a buttered cookie sheet, braid strips, keeping seam sides down.
Set bread aside to rise in a draft free area for 1 hour.
Bake for 45 to 50 minutes.
Cool on a wire rack.
Chef
