Thursday, January 5, 2012

Braided Onion Bread



Now ain't that purty...?

It is also easy to make. I think I got this from another website, and if I knew for sure if I did or not I would give that person the credit.

Ingredients

Bread
2 1/2 tsp (.25 oz) active dry yeast
1/4 cup sugar
3/4 cup water, warm (100-110F)
1/2 cup milk
3 tbsp vegetable oil
1 large egg
1 1/2 tsp salt
4 – 4 1/2 cups flour

Filling
2 tbsp butter
2 large cloves garlic, minced
1 cup diced sweet onion (such as Vidalia or Hawaiian)
1/4 tsp salt

Combine the yeast, sugar, and warm water. Let stand for 10 minutes or so until it starts to get foamy.

Stir in milk, vegetable oil, egg, salt and 2 cups of flour, mixing just until all the ingredients come together into a thick batter.

I used my KitchenAid, and using my dough-hook I mixed the dough on medium-low speed and gradually added the other 2 cups of flour. You may not have to add the last 1/2 cup of flour. The dough should pull away from the sides of the stand mixer when it is done. It should be soft, but not sticky.

Place the dough into a lightly greased bowl, cover with plastic wrap or like I do with a slightly damp towel. Let this rise in a warm, not hot, place for 60-90 minutes until it has doubled in size.

While dough rises, prepare the filling. Melt the butter in a small saucepan over medium-high heat. Add in minced garlic and saute for a few minutes, until garlic is fragrant. Remove from heat and pour butter and garlic into a small bowl. Add in diced onions and salt. Toss all of this to combine it. Set it aside and allow to cool.

When dough has risen, turn dough out onto a lightly floured surface. Gently deflate dough and press it down into a rectangle that is about 8 by 12 inches. Divide dough into three even pieces about 8 by 4 inches. Here is where differed from the recipe I had. I rolled out the 3 sections much larger than 8 by 4, probably more like 16 by 8. This made the bread easier to braid and made a longer loaf.




Carefully spread 1/3 of the onion mixture into the center (lengthwise) of one of the strips of dough. Pull in the sides to enclose the filling.



Pinch dough very firmly along the seam and at the ends to seal. Repeat with remaining dough strips.


Transfer dough strips to a parchment-lined baking sheet.
Braid three filled strips of dough together and pinch together the ends to finish the loaf.


Cover with a clean dish towel and allow bread to rise for 45 minutes.

Preheat oven to 375F. Bake for 35-40 minutes, until bread is a dark golden brown.

Allow bread to cool completely before slicing. Take a loaf over to a friend and give it away and impress the heck out of them!


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