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Braided Onion Loaf

This recipe won the blue ribbon for "Best Loaf of Bread" at our county fair a few years ago. One bite and you'll see why the tender savory slices appealed to the judges.—Linda Knoll, Jackson, Michigan

16 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg
1/4 cup sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, softened
3/4 cup dried minced onion
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt, optional
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter,
egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of
the remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a bowl, combine the butter, onion, Parmesan cheese,

2 of 2

Braided Onion Loaf (continued)

Directions (continued)

paprika and garlic salt if desired; set aside. Punch dough down;
turn onto a lightly floured surface. Divide into thirds. Roll each
portion into a 20-in. x 4-in. rectangle. Spread filling over
rectangles. Roll up jelly-roll style, starting from a long side.
Place ropes on an ungreased baking sheet; braid. Pinch ends to seal
and tuck under. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Brush with
melted butter. Remove from pan to a wire rack. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 198 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 294 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.