Braided Onion Loaf
Source of Recipe
Recipe from Annie at the ths.com Cooking Forum
Recipe Introduction
This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket.
List of Ingredients
Dough:
3/4 cup (6 oz.) hot-from-the-tap water
1/2 cup (4 oz.) milk
4-1/4 cups (18-1/2 oz.) unbleached all-purpose flour
1/4 cup (1-3/4 oz.) sugar
1-1/2 tsp. salt
2 tsp. instant yeast
1/4 cup (2 oz.) butter or vegetable oil
1 egg
Filling:
1/4 cup (2 oz.) butter, melted
2 cups (8 oz.) finely chopped onions, OR 1/2 cup (1-1/2 oz.) instant minced onions
1 tsp. garlic powder OR 1 Tblsp. fresh minced garlic
1 tsp. paprika
1/4 cup (1 1/4 oz.) Parmesan cheese, grated
Topping:
1 egg yolk mixed with 1 Tblsp. water
3 Tblsp. poppy, sesame, caraway or mixed seeds
Recipe
Manual Method:
In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk.
Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, and then stir in the paprika and cheese. Set it aside.
Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges; then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length.
Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 Tblsp. water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice.
Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf.
Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly.
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