Braided Onion Loaf

I found a recipe last week that I’ve been wanting to try, but I’ve been lacking motivation lately. I blame it on the gloomy weather. Today I finally got around to making this braided onion loaf, and it didn’t even take very much effort!

1 pkg (1/4 oz) active dry yeast 
3/4 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 egg
1/4 cup sugar
1 1/2 tsp salt
4 to 4 1/2 cups all-purpose flour
1/4 cup butter, softened
3/4 cup dried minced onion
1 tbsp grated Parmesan cheese
1 tsp paprika
1 tsp garlic salt, optional
Melted butter

Dough: In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt, and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. 
Filling: In a small bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt. 
Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a rectangle about 20 in X 4 in. Roll up jelly-roll style, starting from a long side.

Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Brush with melted butter, remove from pan onto wire rack.
The onion flavor is pretty intense, but I really enjoyed it. Though yesterday’s trip to the apple orchard is making me think I might like to try this with some apples and cinnamon in place of the onion filling. I’ll let you know how it goes! 🙂

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