Sourdough onion twist

Yield: 1 loaf

Measure Ingredient
1 pack Dry yeast
¼ cup Warm water
1 cup Sourdough starter
½ cup Melted butter
½ cup Milk
½ cup Warm water
¼ cup Sugar
1 teaspoon Salt
1 \N Egg, beaten
4½ \N To 5 1/2 c. flour
\N \N Filling:
1 cup Finechopped onion or 1/3 cup dried
¼ cup Melted butter
1½ tablespoon Grated Parmesan cheese
1 tablespoon Sesame seeds
1 teaspoon Garlic salt
1 teaspoon Paprika

In a large mixing bowl, mix yeast and ¼ cup warm water with 1 teaspoon sugar. Let stand 10 minutes, or until bubbly. add sourdough starter, butter, milk, ½ cup warm water, remaining sugar, salt and beaten egg. Stir in 2 cups flour, blend at low speed until moistened. Beat 2 minutes at medium speed. Gradually stir in remaining flour until dough pulls away from side of mixing bowl.

Cover with a cloth. Set in warm place free from drafts and let rise about 1 hour or until doubled in size. While dough is rising, mix all filling ingredients. Set aside. Stir down dough. Turn out onto well floured surface and knead lightly for 2 to 3 minutes, adding more flour if necessary. Roll out dough to a 12" by 18" rectangle. Cut lengthwise into three 4" by 18" strips. Spread on filling. Starting with 18" side, roll each strip around filling -- jelly roll style.

Seal edges and ends by pinching together. Place strips on greased cook sheet. Press strips together at one end. Braid, keeping seams inside the braid whenever possible. Cover with a cloth and let rise in warm place free from drafts for 1 to 2 hours or until doubled in size. Bake at 350 for 390 minutes or until golden brown. Remove, brush with melted butter. Makes 1 large loaf.

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