 |
ONION LOVER'S TWIST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jim Vorheis
1 pk Dry yeast
1/4 c Warm water
4 c Flour
1/4 c Sugar
1 1/2 ts Salt
1/2 c Hot water
1/2 c Milk
1/4 c Softened butter or margarine
1 Egg
Filling:
1/4 c Butter or margarine
1 c Finely chopped onion (or 1/4
-cup instant minced
Onions)
1 tb Grated Parmesan cheese
1 tb Sesame or poppy seed
1/4 ts Garlic powder
3/4 ts Salt
1 t Paprika
Grease cookie sheet. In large bowl dissolve yeast in
warm water. Add 2 cups flour, sugar, salt, water,
milk, butter and egg. With electric mixer, blend at
low speed until moistened. Beat 2 minutes at medium
speed. By hand, stir in remaining flour to form a soft
dough. Cover and let rise in a warm place until light
and doubled in size, 45 to 60 minutes.
To prepare filling, melt butter in saucepan and add
remaining ingredients.
When dough has doubled in size stir down and place on
a floured board. Knead until no longer sticky. Roll
out to an 18x12-inch rectangle. Spread with filling,
then cut lengthwise into three 18x4-inch strips.
Beginning with the 18-inch side, roll up each strip.
Seal edges and ends. On the prepared cookie sheet
braid the three rolls together. cover and allow to
rise until doubled, about 45 to 60 minutes. Bake at
350 F for 30 to 35 minutes, or until golden brown.
Serve warm or cool.
Note: To make 2 small loaves, cut the 3 filled rolls
in half crosswise before braiding. Braid each set of
rolls separately on greased cookie sheet; bake as
directed.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
- - - - - - - - - - - - - - - - - -
|
