| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water |
| 4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Hot water |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Soft butter |
| 1 |
|
Egg, room temperature |
|
|
Filling: |
| 1/4 |
c |
Soft butter |
| 1 |
c |
Finely chopped onions |
| 1 |
tb |
Grated cheese |
| 1 |
tb |
Sesame seeds |
| 1 |
ts |
Garlic |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Dissolve yeast in warm water. Add two cups flour, and the sugar, salt, hot
water, milk, butter, and egg. Blend until moist.l Beat for two minutes.
Stir in the remaining flour. Cover. Let rise in a warm place until light
and double in size. (45 to 60 minutes).
Meanwhile, for the filling, melt the butter in a medium saucepan. Remove
from heat and stir in the other filling ingredients. Mix thoroughly and set
aside.
Stir dough down. Toss on floured surface until no longer sticky. Roll into
a 12 x 18 inch rectangle. Cut into three 4 inch wide strips. Spread each
strip with filling, leaving a 1/2 inch margin around the edge. Roll each
strip and seal the edges (so the filling is inside). Braid the three strips
together. Cover. Let rise until double in size. Bake at 350 on a greased
sheet until golden brown.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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