| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour; (up to 3) |
| 3 |
tb |
Sugar |
| 1 |
pk |
Fleischmann's rapidrise yeast |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Water |
| 3 |
tb |
Butter or margarine; cut up |
| 1 |
|
Egg |
| 1 |
c |
Finely chopped yellow onion |
| 2 |
tb |
Butter or margarine; melted |
| 2 |
tb |
Spice islands poppy seed |
| 1/8 |
ts |
Salt |
| 1 |
|
Egg |
| 1 |
tb |
Water |
|
|
Additional spice islands poppy seed |
INSTRUCTIONS
DOUGH
FILLING
TOPPING
To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast
and salt. Heat milk, water and butter until very warm (120 to 130°F); stir
into dry ingredients. Stir in egg and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; mix well. Set
aside.
Roll dough to 14 x 10-inch rectangle; cut lengthwise into two strips. Spoon
half the filling down center of each. Bring up sides to enclose filling,
pinching seam and ends to seal. With seam sides down, arrange ropes, side
by side, on greased large baking sheet. Twist ropes together; pinch ends to
join. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 30 minutes.
In small bowl, beat together egg and water; brush onto top of dough.
Sprinkle with poppy seed. Bake at 375°F for 25 to 30 minutes or until done.
Remove from pan; cool on wire rack.
Nutrition information per serving (1/12 of recipe): calories 192; total fat
7 g; saturated fat 3 g; cholesterol 40 mg; sodium 283 mg; total
carbohydrate 28 g; dietary fiber 2 g; protein 5 g
Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc. All
rights reserved.
Formatted by suechef@sover.net
Recipe by: Fleischmann's Yeast
Posted to MC-Recipe Digest V1 #892 by Sue <suechef@sover.net> on Nov 09,
1997
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