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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Not sure where I got this recipe. I had it scribbled on a piece of paper and fell out of one of my cookbooks. It is a rich, moist bread with an onion-poppy seed topping. Ingredients:
3 to 4 medium onions, chopped |
2 cups cold butter, divided |
1 tablespoon poppy seeds |
1 1/2 teaspoons salt |
1 1/2 teaspoons paprika |
1 teaspoon coarsely ground pepper |
4 cups all-purpose flour |
1/2 cup cornstarch |
1 tablespoon baking powder |
1 tablespoon sugar |
1 tablespoon brown sugar |
5 eggs |
3/4 cup milk |
3/4 cup sour cream |
Directions:
1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
2. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
3. Remove from the heat;
4. set aside.
5. In a bowl, combine the flour, cornstarch, baking powder and sugars.
6. Cut in 1 1/4 cups butter until mixture resembles coarse crumbs.
7. Melt the remaining butter.
8. In a bowl, whisk the eggs, milk, sour cream and melted butter.
9. make a well in dry ingredients;
10. stir in egg mixture just until moistened.
11. Spread into a greased 10-inch spring-form pan.
12. Spoon onion mixture over the dough.
13. Place pan on a baking sheet.
14. Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
15. Serve warm.
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