Yield: 1 servings
|1 tablespoon||Margerine; or butter|
|3⅓ cup||Bread flour|
|1 teaspoon||Active dry yeast|
|1½ cup||Chopped onion|
|1 teaspoon||Dried basil|
|2 tablespoons||Margerine; or butter|
|1 \N||Egg yolk|
Add first seven ingredients to abm according to manufacturer's directions. Select dough cycle. Remove dough from machine when cycle is complete. Cover and let rest 10 mins.
Meanwhile, cook onion, basil and paprika in a large skillet in 2T butter or marg until onion is tender but not brown. Cool slightly.
Roll dough into a 15x9 inch rectangle on a lightly floured surface.
Cut into three 15x3 inch strips. Spread each strip with ⅓ of the onion mixture to within ½ inch of each edge. Combine egg yolk and water; brush some of the mixture around edges of each dough strip.
Fold each strip in half lengthwise; seal the side and ends.
Place strips seam side down, side by side on a greased baking sheet.
Loosely braid the strips, beginning in the middle and working toward the ends. Pinch ends together and tuck under braid. Cover and let rise in warm place until doubled (15 mins). Brush with remaining egg yolk mixture.
Bake in a 350 oven for 20-25 mins, or until golden and bread sounds hollow when tapped. Cool on a wire rack.
From Better Homes and Gardens Holiday Cooking 1994 Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 06-01-95