Recipe: Onion Lover's Twist (braided yeast bread, 1970's)

ONION LOVER'S TWIST

FOR THE BREAD DOUGH:
3/4 cup water
1/2 cup whole milk
1/4 cup butter
4 cups flour, divided use
1/4 cup sugar
1 1/2 teaspoons salt
1 envelope active dry yeast
1 large egg

FOR THE FILLING:
1/4 cup butter
1 cup minced Yellow Onion
2 teaspoons freshly grated Parmesan Cheese
3 teaspoons sesame seeds
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon paprika

TO PREPARE THE BREAD DOUGH:
Heat water, milk and butter to 120 to 130 degrees F.

Mix 2 cups flour, sugar, salt and yeast in large bowl. Add liquid mixture and egg to flour mixture. Beat four minutes at medium speed. By hand, stir in remaining flour to make a soft dough. Cover and rise until doubled (45 to 60 minutes).

TO MAKE THE FILLING:
Melt butter and stir in remaining filling ingredients. Set aside.

TO FINISH THE BREAD:
Stir down dough. Toss dough on floured surface until no longer sticky. Press dough into 18x12-inch rectangle. Spread filling on dough. Cut lengthwise into three strips. (For two smaller loaves, cut the strips in half). Roll each strip to enclose the filling, sealing the edges and ends.

Grease a cookie sheet, transfer the strips to it and braid them. Fold the ends under and seal them. Cover and rise in a warm place until doubled, 45 to 60 minutes.

Meanwhile, preheat oven to 350 degrees F.

Bake 30 to 35 minutes until golden brown.

Makes 12 servings
Source: Pillsbury Simply From Scratch Recipes, 1970's