Onion Lover's Twist

Mom's recipe box has loads of bread recipes. Even if I don't remember Mom making the recipe, every bread recipe I try is delicious. This recipe is no exception. The resulting loaf of bread is excellent. Don't be scared off by the need to use yeast or the effort to shape the bread into a twist. Just follow the directions and the result, no matter how it looks, will be just fine.

The bread itself, without the onion filling, is very good. The filling is not actually too oniony. So, if you really love onion, you can easily use more onion in the filling than the recipe indicates. I think that this bread would also be good with a sweet filling, like blueberries or cinnamon and raisins. But give the onion filling a try.

Onion Lover's Twist 

Dough

• 1 package dry yeast
• 1/4 cup warm water (about 115 degrees)
• 4 cups flour
• 1/4 cup sugar
• 1 1/2 tsp. salt
• 1/2 cup hot water
• 1/2 cup milk
• 1/4 cup butter, softened

Filling

• 1/4 cup butter, melted
• 1 cup finely chopped onion
• 1 tbsp. poppy seeds

In a large bowl, dissolve yeast in warm water. Add 2 cups flour and remaining dough ingredients. Blend at low until moistened; beat for 2 minutes at medium speed. By hand, stir in the remaining flour to form a soft dough. Cover and let rise in a warm place until light and doubled.

Stir down dough. Toss on a lightly floured surface until no longer sticky. Roll out to an 18 inch x 12 inch rectangle. Combine filling ingredients and spread over the dough rectangle. Cut lengthwise into three 18x4 strips. Starting with the 18-inch side, roll each strip and seal edges and ends. On a greased cookie sheet, braid the three rolls together. Cover and let rise again for 45-60 minutes. Bake at 350 for 30-35 minutes or until golden brown. Enjoy!