Recipe - Onion Braid (For Bread Machine)

BREAD
4 cup Pillsbury BEST All Purpose
Flour
One fourth cup Sugar
1 One half teaspoon Salt
1 pack (1.5 tsp) active dry yeast
Three fourths cup Water
One half cup Milk
One fourth cup Margarine or butter
1 Egg

FILLING
One fourth cup Margarine or butter
1 cup Finely chopped onions
1 tablespoon Parmesan cheese
1 tablespoon Sesame or poppy seed
1 teaspoon Garlic salt
1 teaspoon Paprika

Onion Lover's Twist

1970 Pillsbury BakeOff Contest winner

This is my favorite ABM (Automatic Bread Machine) bread recipe. I have
modified it quite a bit both in design and for the ABM from the original
which I got out of a Pillsbury cookbook. This is what I make every time I
have company. It tastes absolutely fantastic and its even better toasted
the next day. (If there is any left)

Add all the bread ingredients to the ABM. Set for dough and press start.
Keep an eye on it as this is 4 cups of flour. I have to help the mixture
get started in my Hitache. Stir it a bit with a small rubber spatula.

Grease large cookie sheet. Melt One fourth cup margarine in small saucepan; stir
in remaining filling ingredients. Set aside.

When dough is ready. Stir down dough to remove all air bubbles. Roll dough
into 18x12inch rectangle. Cut dough lengthwise into three 18x4 strips.
Starting with the long side roll up into a 18 inch long tube. Place all
three tubes on the cookie sheet oblong from corner to corner. Braid and
pinch the ends together. Now take the filling and using a teaspoon put the
filling under the braids. You should have just enough filling to put into
every crack on the loaf. Spray with a non stick spray and cover with a
piece of Plastic wrap. Let rise for about 4560 minutes, remove plastic and
then put into a preheated oven at 350 F. . Bake 25 to 35 minutes or until
golden brown and the loaf sounds hollow when lightly tapped. I have found
that I prefer this bread a wee bit on the light side rather then a deep
golden brown. To me it tastes better (more moist) if not over cooked.

This will rise more in the oven and makes one very big beautiful loaf. Its
really not hard to do and it looks fantastic.

Posted to recipeludigest by Kara9718 Kara9718@aol.com on Mar 28, 1998