Onion Lover’s Twist Bread Recipe
Cook Time: 2 hours
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes
Category: Yeast Breads
Keywords: Breads, Grains, Oven, Less than 4 hours
Description:
This Onion Lover’s Twist Bread is an ancient recipe that brings a satisfying twist to a traditional yeast bread. While this bread is indeed more involved, it’s worth the effort for its beauty and delicious taste. The onion filling, flavored with butter, margarine, and paprika, adds a rich, savory touch. However, this recipe is quite flexible—if you’re more into herbs than onions, feel free to swap them in as the filling. The paprika creates a lovely color contrast in the bread, but it can be omitted if desired. If you choose to skip the paprika, consider adding a few more herbs to enhance the flavor and help absorb the butter.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | package dry yeast |
| 1/2 cup | hot water (105°F) |
| 4 cups | all-purpose flour |
| 1/4 cup | sugar |
| 1/2 cup | milk (warm) |
| 1 1/2 tsp | salt |
| 1/4 cup | margarine (softened) |
| 1 tbsp | butter (melted) |
| 1 | large egg |
| 1/4 cup | butter (melted, for filling) |
| 1/2 cup | margarine (softened, for filling) |
| 1 | large onion (finely chopped) |
| 1/4 cup | grated parmesan cheese |
| 1 tbsp | sesame seeds (optional) |
| 1 tbsp | poppy seeds (optional) |
| 1 tsp | paprika (optional, for color) |
Nutritional Information (Per Recipe Yield of 2 Loaves):
| Nutrient | Amount |
|---|---|
| Calories | 1562.8 kcal |
| Total Fat | 56.3 g |
| Saturated Fat | 21.9 g |
| Cholesterol | 177.5 mg |
| Sodium | 2287.8 mg |
| Total Carbohydrate | 227.1 g |
| Dietary Fiber | 9.5 g |
| Sugars | 27.7 g |
| Protein | 36 g |
Instructions:
-
Prepare the oven and pans:
Preheat your oven to 350°F (175°C). Grease two large cookie sheets or line them with parchment paper. -
Activate the yeast:
In a large mixing bowl, dissolve the yeast in 1/2 cup of hot water. Make sure the water is about 105°F (slightly warm to the touch but not hot), which helps the yeast activate properly. Let it sit for a few minutes until it becomes frothy and bubbly. -
Prepare the dough:
Add 2 cups of the flour, sugar, warm milk, salt, softened margarine, melted butter, and egg to the yeast mixture. Using a hand mixer or stand mixer on low speed, blend the ingredients until moistened. Then, increase to medium speed and beat for 2 minutes until the mixture is smooth and well combined. -
Incorporate the rest of the flour:
Gradually stir in the remaining flour to form a soft dough. The dough should start to pull away from the sides of the bowl and be slightly sticky but manageable. -
First rise:
Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free place for about 45 to 60 minutes or until it has doubled in size. A good trick is to place it in a slightly warmed (but turned-off) oven or near a warm stove. -
Make the filling:
While the dough is rising, combine all the filling ingredients in a small bowl. Mix together the melted butter, softened margarine, finely chopped onion, grated parmesan cheese, and optional sesame seeds, poppy seeds, and paprika. Set aside. -
Punch down the dough:
Once the dough has risen, gently punch it down to release the air. Divide the dough into two equal portions, as this recipe yields two loaves. -
Shape the dough:
On a lightly floured surface, roll out each portion of dough into a large rectangle measuring approximately 18 inches by 12 inches. It helps to use a rolling pin to achieve an even thickness across the dough. -
Cut and fill:
Cut each rectangle lengthwise into three strips (each strip should be about 4 inches wide). Transfer the strips to your prepared cookie sheets. Spread an even layer of the filling down the center of each strip. -
Seal and braid:
Lightly brush the edges of the dough strips with water and pinch them closed to seal the filling inside. Once sealed, braid the three strips together (just like braiding hair), making sure to pinch the ends tightly to avoid any filling spilling out. Tuck the ends underneath the loaf for a neat, polished look. -
Repeat for the second loaf:
Repeat the rolling, filling, and braiding process with the second portion of dough on the second cookie sheet. -
Second rise:
Allow both braided loaves to rise again in a warm place for another 45 to 60 minutes, or until doubled in size. -
Bake the bread:
Once the loaves have risen, bake them in the preheated oven at 350°F (175°C) for 30 to 35 minutes, or until golden brown and cooked through. You can tap the bottom of the loaf; if it sounds hollow, it’s done! -
Finish with butter (optional):
If you want an extra glossy, beautiful finish, brush the tops of the warm loaves with melted butter right after you take them out of the oven. This step also adds a rich flavor. -
Serve:
Let the bread cool slightly before slicing. This Onion Lover’s Twist Bread is perfect served warm, straight out of the oven, or even cold the next day. Enjoy with soups, salads, or as a standalone snack.
This bread not only looks stunning but will also leave your kitchen smelling heavenly with its aromatic onion filling. Whether you opt for the savory onion mix or decide to experiment with herbs, this twist bread is sure to impress!
