Braided Filled Onion Loaf
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Finely grated parmesan cheese||1 Tablespoon|
|Sesame seed||1 Tablespoon|
|Garlic salt||1 Teaspoon|
In a large mixing bowl, dissolve yeast in water.
Add 2 cups of the flour, sugar, salt, water, milk, 1/4 cup butter, and egg.
Stir until all ingredients are blended.
Gradually stir in remaining flour until dough leaves sides of bowl.
Place dough in an oiled bowl; -turn to oil dough.
Cover loosely and place in a warm area to rise until doubled in bulk, about 1 1/4 hours.
Preheat oven to 350° F.
In a bowl, mix together melted butter, onion, Parmesan cheese, sesame seed, and garlic salt.
Punch down dough.
On a lightly floured board, knead dough until smooth and elastic.
Roll dough to a 12 x 18-inch rectangle.
Spread filling on dough.
Cut dough lengthwise into three 4 x 18-inch strips.
Roll up each strip lengthwise; seal edges.
On a buttered cookie sheet, braid strips, keeping seam sides down.
Set bread aside to rise in a draft free area for 1 hour.
Bake for 45 to 50 minutes.
Cool on a wire rack.