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Onion Poppy Seed Twisted Bread

Kathleen <kmschuller@comcast.net>
Mon, 01 Mar 2010 15:49:52 -0500
v110.n008.7
My favorite breads are seeded and often use King Arthur Flour's 
Artisan Bread Topping.

kathleen

                        Onion Poppy Seed Twisted Bread

Recipe By     :Tammy Algood, for www.picktnproducts.org (Tennessee 
Dept of Agriculture)
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2 1/2           cups  all-purpose flour -- divided
    3        tablespoons  sugar
    1            package  active dried yeast -- (one 0.25 oz packet)
    1           teaspoon  salt -- PLUS
       1/8     teaspoons  salt -- divided
       1/2           cup  milk
       1/4           cup  water -- PLUS
    1         tablespoon  water -- divided
    5        tablespoons  unsalted butter -- divided
    2                     eggs
    1                cup  chopped onion
    2        tablespoons  poppy seeds -- divided

In a large bowl, combine 1 cup of the flour, sugar, yeast and 1 
teaspoon of the salt. In a heavy saucepan, combine the milk, 1/4 cup 
of the water and 3 tablespoons of the butter over medium-high-heat. 
Stir until the butter melts and the temperature is between 120 and 
130 F. Gradually stir into the yeast mixture. Stir in 1 egg and the 
remaining flour. Blend well.

Turn the dough onto a well-floured surface and knead 6 minutes or 
until smooth and elastic. Place in a well-greased bowl, turning to 
evenly grease the top. Cover and let stand 10 minutes.

In a small bowl, melt the remaining butter on low power in the 
microwave 1 minute. Add the onion, 1 1/2 tablespoons of the poppy 
seeds and the remaining salt. Set aside.

On a lightly floured surface, roll the dough into a 14-inch by 
10-inch rectangle. Cut in half lengthwise. Spoon half of the onion 
mixture down the center of each rectangle. Bring the sides over the 
filling and pinch the seams to seal.

Place the seam side down and the rectangles side by side on a lightly 
greased baking sheet. Pinch the portions together at one end to seal. 
Twist the portions together and pinch the ends to seal. Cover and let 
rise in a warm place away from drafts 30 minutes or until doubled in size.

Preheat the oven to 350 degrees. Lightly beat the remaining egg and 
brush over the dough. Sprinkle with the remaining poppy seeds. Bake 
35 minutes, shielding with aluminum foil after 25 minutes. Cool 
completely on a wire rack.

Yield: 1 loaf

Source: "The Tennessee Magazine, February 2010, page 35"
Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x"
Yield: "1 loaf"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2168 Calories; 83g Fat (34.4% 
calories from fat); 54g Protein; 300g Carbohydrate; 13g Dietary 
Fiber; 596mg Cholesterol; 2623mg Sodium.  Exchanges: 16 
Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 14 1/2 
Fat; 2 1/2 Other Carbohydrates.