Hmmm... sorry about the lighting on the photos. I think I should have darkened it just a bit, even the cutting board looks pale. Just imagine it is more golden brown LOL!

Alexa

Alexa, I think it looks fabulous! I've been meaning to make it but somehow I've never got there....I'm going there now!

It is golden brown on my monitor. Nicely made. Clean, pretty, well done. But does it taste good?!

:)

It looks fantastic! I can't wait to remodel the kitchen and get a new oven.

Looks yummy!

That little roll wouldn't have lived long in my kitchen and I'd be complaing about a burnt tongue. Looks too good to wait! I can almost smell it!

I must have missed that recipe.
Would someone please post again or let me know what thread it's on?

TIA,
Deanna

YUM!! I LOVE that bread. The bread and pic look great to me Alexa.

Here ya go Deanna.

David

Braided Onion Loaf (Annie/Readinglady)

This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket.
Dough
3/4 cup (6 ounces) hot-from-the-tap water
1/2 cup (4 ounces) milk
4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour
1/4 cup (1 3/4 ounces) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1/4 cup (2 ounces) butter or vegetable oil
1 egg

Filling
1/4 cup (2 ounces) butter, melted
2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions
1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic
1 teaspoon paprika
1/4 cup (1 1/4 ounces) Parmesan cheese, grated

Topping
1 egg yolk mixed with 1 tablespoon water
3 tablespoons poppy, sesame, caraway or mixed seeds

Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.

Filling: In a medium-sized saucepan, saut� the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside.

Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length.

Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice.

Bake the braid in a preheated 375�F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200�F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf.
Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly.
Nutrition
Nutrition information per serving (1/16 of large loaf, 85g): 201 cal, 8g fat, 5g protein, 25g complex carbohydrates, 3g sugar, 1g dietary fiber, 32mg cholesterol, 307mg sodium, 104mg potassium, 75RE vitamin A, 2mg vitamin C, 2mg iron, 43mg calcium, 73mg phosphorus.

This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 4, Spring 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)

Thanks David!

Deanna

That is a thing of beauty!!!
Lovely, wish I could reach out and take a bite. LOL

Linda

Thanks everyone, and thank you David for posting the recipe. Yes, it tastes every bit as good as it looks.... I haven;t made it in a while and it just seemed right for tonight. I HIGHLY recommend this recipe.....

Alexa

What a delicious looking bread! I've got to print off that recipe for my 'definitely make' pile. Thanks for sharing.