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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe won the blue ribbon for Best Loaf of Bread at our county fair a few years ago. One bite and you'll see why the tender savory slices appealed to the judges.Linda Knoll, Jackson, Michigan Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/4 cup butter, softened |
1 egg |
1/4 cup sugar |
1-1/2 teaspoons salt |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
3/4 cup dried minced onion |
1 tablespoon grated parmesan cheese |
1 teaspoon paprika |
1 teaspoon garlic salt, optional |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 20-in. x 4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side.
4. Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack. Yield: 1 loaf.
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