Braided Onion Loaf Recipe

4.5 2
Braided Onion Loaf Recipe
Braided Onion Loaf Recipe photo by Taste of Home
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Braided Onion Loaf Recipe

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4.5 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 whole milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 large 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, 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 20x4-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.
Originally published as Braided Onion Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p57

Nutritional Facts

1 slice: 198 calories, 7g fat (4g saturated fat), 30mg cholesterol, 294mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup warm whole milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 large 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
  1. 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.
  2. 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.
  3. For filling, in a bowl, combine the butter, onion, Parmesan cheese, 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 20x4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side.
  4. Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
  5. 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.
Originally published as Braided Onion Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p57

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