Recipe - Onion Marmalade

Jim Vorheis
1 pack Dry yeast
One fourth cup Warm water
4 cup Flour
One fourth cup Sugar
1 One half teaspoon Salt
One half cup Hot water
One half cup Milk
One fourth cup Softened butter or margarine
1 Egg
Filling:
One fourth cup Butter or margarine
1 cup Finely chopped onion (or 1/4
cup instant minced
Onions)
1 tablespoon Grated Parmesan cheese
1 tablespoon Sesame or poppy seed
One fourth teaspoon Garlic powder
Three fourths teaspoon Salt
1 teaspoon Paprika

Grease cookie sheet. In large bowl dissolve yeast in warm water. Add 2
cups flour, sugar, salt, water, milk, butter and egg. With electric mixer,
blend at low speed until moistened. Beat 2 minutes at medium speed. By
hand, stir in remaining flour to form a soft dough. Cover and let rise in a
warm place until light and doubled in size, 45 to 60 minutes.

To prepare filling, melt butter in saucepan and add remaining ingredients.

When dough has doubled in size stir down and place on a floured board.
Knead until no longer sticky. Roll out to an 18x12inch rectangle. Spread
with filling, then cut lengthwise into three 18x4inch strips. Beginning
with the 18inch side, roll up each strip. Seal edges and ends. On the
prepared cookie sheet braid the three rolls together. cover and allow to
rise until doubled, about 45 to 60 minutes. Bake at 350 F for 30 to 35
minutes, or until golden brown. Serve warm or cool.

Note: To make 2 small loaves, cut the 3 filled rolls in half crosswise
before braiding. Braid each set of rolls separately on greased cookie
sheet; bake as directed.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini