Monday, October 23, 2006

Twisted onion loaves

I hesitated to do this to you, but yes, I am going to bore you with another bread post. (I do make other things too but not always have the time -or light- to make good photos).
This is a beautiful and very, very tasty loaf of bread. I really encourage you to make this one, it is not as difficult as it may sound and a perfect companion to a glass of wine on a windy autumn afternoon. Please try? And let me know...
Oh and eh...this time I was very careful in taking photos during the process but forgot to take the photo of the end result! I confess: too busy gobbling up half of one loaf while slicing ... (And for my Dutch readers: you can follow this recipe in Dutch, alleen de werkwijze is anders maar het deeg en de vulling zijn vrijwel hetzelfde!)This is the funny part; while I instruct you to divide your dough into three (!) parts, I subconsciously made 4 and subsequently (sub sub is this still english?) braided with four strands. It is do-able of course but with three it is easier, and faster. And as I had an appointment, the haste with which I braided didn't do much for the result. Being an all-boys-mum I don't get much practice in braiding....

Here's your free recipe:

1 ts dry yeast
¼ cup warm water
3 tbs sugar
½ cup milk
½ cup warm water
¼ cup butter/margarine, softened
1 egg beaten
1.1/2 ts salt
4 cups all-purpose flour (560 gr)
4 tbs butter/margarine, melted
1 medium sized onion, minced
½ cup grated cheese
1 tbs poppy seeds
2 garlic cloves, minced
½ tbs paprika

Dissolve yeast in ¼ cup warm water in a large bowl. Add next 6 ingredients. Gradually add 2 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface and knead 5 minutes until smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, 1 hour or until doubled in bulk.

Punch dough down and knead softly for 1 minute. Roll into a rectangle. Combine ingredients for filling, stirring well and spread evenly over dough. Cut dough lengthwise into three strips. (Or cut first and spread after). Roll each strip up, jellyroll fashion, beginning with long side.
Cut each strip in half crosswise. Place 3 halves, side by side, on a greased baking sheet, braid.
Repeat with remaining dough.Cover and let rise in a warm place 1 hour or until doubled in bulk. Bake at 350 for 30 to 35 minutes or until golden brown.

adapted from "Southern Living 1984" (!) annual recipes


  1. Oh, wow!

    They're beautiful! You are such a great bread-baker. Well done!

  2. I love (bread-)baking post,so never hestitate to write them. I already made your 'kaaskrullen', they were delicious! this form lookes even better and your braiding looks good to me!!!

  3. I am so NOT bored. These are gorgeous and look delicious. I want to make them as soon as I can get my friend's birthday cake done. I can practically smell them-great photos!

  4. Yes, yes and yes...This is beautiful!!! And the stuffing choices must be endless. I guess it's all gone by now. Call me for the next batch Ok?


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