* Exported from MasterCook *
Bread, Onion Twist
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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Dough:
1/4 cup warm water -- (100 to 110F)
2 teaspoons active dry yeast -- (6 g)
3 cups bread flour -- (420 g)
1/4 cup sugar -- (46 g)
2 teaspoon kosher salt -- (6 g)
1/4 cup butter -- softened, (57 g)
1 cup milk
1 large egg
Filling:
1 head garlic
2 tablespoons olive oil
1 large yellow onion -- chopped
1/4 cup butter -- softened, (57 g)
2 tablespoons fresh thyme leaves
1/2 cup grated Parmesan cheese
Sweet onions, roasted garlic, and cheese give this fluffy and light
dough a savory twist. Serve it in place of traditional dinner rolls
to amp up your bread basket.
For dough: In a medium bowl, stir together 1/4 cup warm water and
yeast; let stand for 5 minutes.
In a large bowl, stir together flour, sugar, and salt. In the bowl of
a stand mixer fitted with the paddle attachment, beat butter at
medium speed until creamy. Add yeast mixture and 1/4 flour mixture,
beating until smooth. Add 1/4 flour mixture, milk, and egg, and beat
until smooth. Add remaining flour mixture, and beat until smooth.
On a lightly floured surface, turn out dough, and knead 10 to 12
times. Spray a large bowl with cooking spray. Place dough in bowl,
turning to grease top. Cover and let stand in a warm, draft-free
place (75F) until doubled in size, 1 1/2 hours to 2 hours.
Preheat oven to 400F. Cut 1/4" off top of garlic, and wrap garlic in
foil. Bake until soft, about 1 hour. Let cool completely. Press
garlic head, and remove roasted garlic; set aside.
In a medium skillet, heat oil over medium heat. Add onion, and cook,
stirring occasionally, until onion is caramel in color, 20 to 25
minutes. Let cool completely.
In the work bowl of a food processor, combine onion, roasted garlic
paste, butter, thyme, and cheese. Process until mixture forms a
smooth, thick paste, 2 to 3 minutes.
On a heavily floured surface, roll dough to a 14x10" rectangle.
Spread onion filling over dough, leaving a 1" border on long sides.
Starting at one long side, roll up dough, jelly-roll style, and press
edge to seal. Using a sharp knife, cut roll in half lengthwise.
Carefully twist dough pieces around each other, and form into a
circle. Using a cake lifter, place dough into a greased 10-inch
cast-iron skillet. Cover and let stand in a warm, draft-free place
(75F) until doubled in size, about 1 hour.
Preheat oven to 350F. Bake loaf for 30 minutes. Cover with foil, and
bake until a wooden pick inserted in center comes out clean, about 40
minutes. Serve warm.
S(Internet address):
https://www.bakefromscratch.com/onion-twist-bread/
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Per Serving (excluding unknown items): 201 Calories; 9g Fat (42.5%
calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary
Fiber; 33mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0
Other Carbohydrates.
NOTES : 2019 - 0804