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Onion Poppy Seed Twist

This buttery bread is fancy enough to share with company but easy enough to make every day. Savory slices are great served with stews and soups.

16 ServingsPrep: 25 min. + rising Bake: 40 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
1 egg
1-3/4 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 cup chopped onion
1/4 cup butter, melted
3 tablespoons poppy seeds
1/4 teaspoon salt
1 egg, lightly beaten
Additional poppy seeds

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter,
egg, sugar, salt and 2 cups flour. Beat on medium speed for 2
minutes. Stir in enough 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.
Punch dough down. Turn onto a floured surface; roll into a 20-in. x

2 of 2

Onion Poppy Seed Twist (continued)

Directions (continued)

8-in. rectangle. Cut in half lengthwise, forming two 20-in. x 4-in.
rectangles.
In a small bowl, combine the onion, butter, poppy seeds and salt.
Spread over dough to within 1/2 in. of edges. Fold rectangles in
half lengthwise; pinch seams to seal, forming two ropes. Place
ropes, side by side, on a greased baking sheet; twist together and
shape into a ring. Pinch ends together. Cover and let rise in a warm
place until doubled, about 30 minutes.
Brush with egg. Sprinkle with additional poppy seeds. Bake at
350° for 40-45 minutes or until golden brown. Remove from pan to
a wire rack to cool. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 248 calories, 11 g fat (6 g saturated fat), 52 mg cholesterol, 399 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.