Onion Poppy Seed Twisted Bread |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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(Tennessee Dept of Agriculture) onio, poppyseeded yeast bread, perfect for brunch Ingredients:
2 1/2 cups all-purpose flour -- divided |
3 tablespoons sugar |
1 package active dried yeast -- (one 0.25 oz packet) |
1 teaspoon salt -- plus |
1/8 teaspoons salt -- divided |
1/2 cup milk |
1/4 cup water -- plus |
1 tablespoon water -- divided |
5 tablespoons unsalted butter -- divided |
2 eggs |
1 cup chopped onion |
2 tablespoons poppy seeds -- divided |
Directions:
1. In a large bowl, combine 1 cup of the flour, sugar, yeast and 1
2. teaspoon of the salt. In a heavy saucepan, combine the milk, 1/4 cup
3. of the water and 3 tablespoons of the butter over medium-high-heat.
4. Stir until the butter melts and the temperature is between 120 and
5. 130 F.
6. Gradually stir into the yeast mixture.
7. Stir in 1 egg and the remaining flour.
8. Blend well.
9. Turn the dough onto a well-floured surface and knead 6 minutes or
10. until smooth and elastic.
11. Place in a well-greased bowl, turning to evenly grease the top.
12. Cover and let stand 10 minutes.
13. In a small bowl, melt the remaining butter on low power in the
14. microwave 1 minute.
15. Add the onion, 1 1/2 tablespoons of the poppy seeds and the remaining salt.
16. Set aside.
17. On a lightly floured surface, roll the dough into a 14-inch by
18. 10-inch rectangle.
19. Cut in half lengthwise.
20. Spoon half of the onion mixture down the center of each rectangle.
21. Bring the sides over the filling and pinch the seams to seal.
22. Place the seam side down and the rectangles side by side on a lightly greased baking sheet.
23. Pinch the portions together at one end to seal.
24. Twist the portions together and pinch the ends to seal.
25. Cover and let rise in a warm place away from drafts 30 minutes or until doubled in size.
26. Preheat the oven to 350 degrees.
27. Lightly beat the remaining egg and brush over the dough.
28. Sprinkle with the remaining poppy seeds.
29. Bake 35 minutes, shielding with aluminum foil after 25 minutes.
30. Cool completely on a wire rack.
31. Yield: 1 loaf
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