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Onion Bread Onion Lover's Twist


      4 c  flour

    1/4 c  sugar

  1 1/2 t  yeast

    3/4 c  water

    1/2 c  milk

    1/4 c  butter

      1 ea egg

      2 T  dry red bell pepper


    1/2 c  butter,softened

      1 c  onion (or 1/4 c instant

  minced onion ),finely


      1 T  parmesan cheese,Grated

      1 T  sesame/poppy seed

      1 t  dill

      1 t  garlic salt

      1 t  paprika

      1 t  austin mansion seasoning

      1    parsley

In a large bowl, blend 2 cups flour, sugar, salt, and yeast.  In

saucepan, heat water, milk and butter until warm (120 to 130).  Add

warmed liquid and egg to flour mixture.  Beat for 4 minutes at medium

speed.  Stir in remaining flour and knead 10 minutes.  Cover and let

rise 45 to 60 minutes.  Grease 2 cookie sheets and sprinkle with corn

meal.  Mix filling and set aside.  Roll dough to 18" x 12".  Spread

with filling.  Cut into six 9" x 4" strips.  Start with longer side and

roll and seal edges.


For all 6:  Braid 3 rolls together and seal.  Repeat.  Cover and let

rise 45 to 60 minutes.  Heat oven to 350.  Bake 30 to 35 minutes or

until brown.  Brush with egg wash and sprinkle with seed, if desired,

after baking 20 minutes.



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