Onion Lovers Twist Recipes

ONION LOVER'S TWIST BREAD

Steps:

• Heat oven to 350 F degrees.
• Grease two cookie sheets.
• In a large bowl dissolve yeast in 1/2 cup hot water (105 degrees).
• Add 2 cups flour, the sugar, milk, salt, butter and egg, blending at low speed until moistened.
• Beat 2 minutes at medium speed.
• Stir in remaining flour to form a soft dough.
• Cover and let rise in a warm and dry place until double in bulk, 45-60 minutes.
• Combined all filling ingredients.
• Stir down dough and divide in half.
• Roll each half out to a 18x12" rectangle on a floured surface.
• Cut length-wise in to three 4x18 inch strips.
• Transfer strips to a cookie sheet.
• Fill each strip with filling.
• Use a brush to lightly dampen edges with water and pinched closed.
• Braid the three strips like a pony tail, being sure to pinch ends tightly.
• Tuck them under a bit for a beautiful loaf.
• Repeat with second dough on a second sheet.
• Let rise until double, about 45-60 minutes.
• Bake at 350 degrees F for 30-35 minutes.
• Brush with butter when removed from the oven for a glossy finish if desired.
• serve warm or cold.

ONION LOVER'S TWIST

Steps:

• Grease cookie sheet.
• In large bowl, dissolve yeast in warm water.
• Add 2 cups flour, sugar, water, milk, butter, and egg.
• Blend at low speed until moistened, then beat at medium speed for 2 minutes.
• By hand, stir in remaining flour to form a soft dough.
• Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
• While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
• Stir down dough. Toss on floured surface until no longer sticky.
• Roll out to an 18"x12" rectangle; spread with filling.
• Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
• Starting with the longer side, roll up each strip; seal edges and ends.
• On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
• Cover: let rise until doubled, about 40-60 minutes.
• Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

ONION LOVER'S TWIST

Steps:

• In large bowl, combine 2 cups of the flour, sugar, salt and yeast blend well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 95°F.) until light and doubled in size, 45 to 60 minutes.Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan stir in remaining filling ingredients. Set aside. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18 x 12-inch rectangle. Cut rectangle in half crosswise to make two 12 x 9-inch rectangles cut each rectangle into three 9 x 4-inch strips. Spread about 2 tablespoons onion mixture over each strip to 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling pinch edges and ends to seal.On greased cookie sheet, braid 3 rolls together pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover let rise in warm place until light and doubled in size, 25 to 30 minutes.Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 slice): Calories 130 Protein 3g Carbohydrate 16g Fat 6g Sodium 230mgPICTURE: Left to right: Onion Lover's Twist, Whole Wheat Raisin LoafFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ONION LOVER'S TWIST

Steps:

• 1. In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.3. Grease large cookie sheet. Combine all filling ingredients. Set aside.4. Stir down dough to remove air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut to make two 12 3 9-inch rectangles cut each into three 9x4-inch strips.5. Spread 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring long edges of each strip together over filling pinch edges and ends to seal.6. On greased cookie sheet, braid 3 rolls together pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover let rise in warm place until light and doubled in size, 25 to 30 minutes.7. Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 130 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 230 mg 10% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 FatSee Cook's Note: Keep Rising Dough Covered and Cook's Note: How to Braid Yeast Bread Dough