Onion Poppy Seed Twist Recipe

Publisher Photo

Onion Poppy Seed Twist Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 whole milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 large 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 large 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 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-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.
Originally published as Onion Poppy Seed Twist in Best of Country Breads 2000, p67

Nutritional Facts

1 slice: 248 calories, 11g fat (6g saturated fat), 52mg cholesterol, 399mg sodium, 32g carbohydrate (5g sugars, 1g fiber), 6g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 large 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 large egg, lightly beaten
  • Additional poppy seeds
  1. 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.
  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. Punch dough down. Turn onto a floured surface; roll into a 20x8-in. rectangle. Cut in half lengthwise, forming two 20x4-in. rectangles.
  4. 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.
  5. 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.
Originally published as Onion Poppy Seed Twist in Best of Country Breads 2000, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOnion Poppy Seed Twist

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review