Onion Lovers Twist Recipes

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ONION LOVER'S TWIST



Onion Lover's Twist image

Age-old family favorite. We make this every year around Christmas time....It lasts about a day in our house. This is a no knead yeast bread filled with buttery onions and seasonings, shaped in a braid. It was also the grand prize winner in the 1970 Pillsbury Bake-off.

Provided by Chef Dine

Categories     Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 teaspoons active dry yeast
1/4 cup warm water
4 cups flour
1/3 cup sugar
1 1/2 teaspoons salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, softened
1 egg
1/4 cup butter
1 cup finely chopped sweet onion
1 tablespoon grated parmesan cheese
1 tablespoon sesame or 1 tablespoon poppy seed
1 teaspoon garlic salt
1 teaspoon paprika

Steps:

  • Grease cookie sheet.
  • In large bowl, dissolve yeast in warm water.
  • Add 2 cups flour, sugar, water, milk, butter, and egg.
  • Blend at low speed until moistened, then beat at medium speed for 2 minutes.
  • By hand, stir in remaining flour to form a soft dough.
  • Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
  • While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
  • Stir down dough. Toss on floured surface until no longer sticky.
  • Roll out to an 18"x12" rectangle; spread with filling.
  • Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
  • Starting with the longer side, roll up each strip; seal edges and ends.
  • On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
  • Cover: let rise until doubled, about 40-60 minutes.
  • Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

ONION LOVER'S TWIST BREAD



Onion Lover's Twist Bread image

Ancient recipe. This is an involved yeast bread but it is beautiful and tasty! The filling could easily be herbs rather than onion. The paprika makes for a nice color in the filling but it could easily be omitted. Add more herbs though to absorb the butter.

Provided by Pabbit

Categories     Yeast Breads

Time 2h45m

Yield 2 loaves

Number Of Ingredients 14

1 tablespoon dry yeast
1/2 cup hot water
4 cups flour, divided
1/4 cup sugar
1/2 cup milk
1 1/2 teaspoons salt
1/4 cup margarine or 1/4 cup butter
1 egg
1/4 cup melted butter or 1/4 cup margarine
1/2 cup onion, very finely chopped
1 tablespoon parmesan cheese (or other grated cheese)
1 tablespoon sesame seeds or 1 tablespoon poppy seed (I choose poppy but you could leave out seeds)
1 teaspoon garlic salt
1 teaspoon paprika

Steps:

  • Heat oven to 350 F degrees.
  • Grease two cookie sheets.
  • In a large bowl dissolve yeast in 1/2 cup hot water (105 degrees).
  • Add 2 cups flour, the sugar, milk, salt, butter and egg, blending at low speed until moistened.
  • Beat 2 minutes at medium speed.
  • Stir in remaining flour to form a soft dough.
  • Cover and let rise in a warm and dry place until double in bulk, 45-60 minutes.
  • Combined all filling ingredients.
  • Stir down dough and divide in half.
  • Roll each half out to a 18x12" rectangle on a floured surface.
  • Cut length-wise in to three 4x18 inch strips.
  • Transfer strips to a cookie sheet.
  • Fill each strip with filling.
  • Use a brush to lightly dampen edges with water and pinched closed.
  • Braid the three strips like a pony tail, being sure to pinch ends tightly.
  • Tuck them under a bit for a beautiful loaf.
  • Repeat with second dough on a second sheet.
  • Let rise until double, about 45-60 minutes.
  • Bake at 350 degrees F for 30-35 minutes.
  • Brush with butter when removed from the oven for a glossy finish if desired.
  • serve warm or cold.

Nutrition Facts : Calories 1562.8, Fat 56.3, SaturatedFat 21.9, Cholesterol 177.5, Sodium 2287.8, Carbohydrate 227.1, Fiber 9.5, Sugar 27.7, Protein 36

ONION LOVER'S TWIST



Onion Lover's Twist image

Number Of Ingredients 16

BREAD
3 1/2 to 4 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 package active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup margarine or butter
1 egg
FILLING
1/4 cup margarine or butter, melted
1 cup finely chopped onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds or poppy seed
1/2 to 1 teaspoon garlic salt
1 teaspoon paprika

Steps:

  • 1. In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.3. Grease large cookie sheet. Combine all filling ingredients. Set aside.4. Stir down dough to remove air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut to make two 12 3 9-inch rectangles cut each into three 9x4-inch strips.5. Spread 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring long edges of each strip together over filling pinch edges and ends to seal.6. On greased cookie sheet, braid 3 rolls together pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover let rise in warm place until light and doubled in size, 25 to 30 minutes.7. Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 130 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 230 mg 10% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 FatSee Cook's Note: Keep Rising Dough Covered and Cook's Note: How to Braid Yeast Bread Dough

Nutrition Facts : Nutritional Facts Serves

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Feb 16, 2018 This delicious bread is made with a twist of onion. It makes for a great snack flavored with Parmesan cheese and sesame seed.
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  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130 F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
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  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120° to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
  • By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
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  • Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
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  • Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.
  • Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.


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