* Exported from MasterCook *
Onion Herb Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/4 ounce rapid-rise yeast -- 1 pkg
3/4 teaspoon salt
1 cup warm water
5 tablespoons olive oil -- divided
1 red onion -- sliced, and
1 yellow onion -- sliced
4 scallions -- sliced
2 teaspoons chopped fresh rosemary -- and
2 teaspoons chopped thyme
2 teaspoons freshly ground black pepper
1 egg -- lightly beaten
1 tablespoon poppy seeds
In large bowl, combine flour, yeast and salt. Make a well in the
center of the mixture and gradually stir in water and 3 T oil until a
soft dough forms. Turn dough out onto a lightly floured surface;
knead 3 min, until smooth and elastic. Place in greased bowl and
cover with plastic wrap; let stand 30 min or until doubled in
size. Meanwhile, heat oven to 400F. In skillet over med-high heat
cook next three ingredients in remaining 2 T hot oil, stirring
occasionally, 10 min, Stir in next three ingredients heat
through. Remove from heat and allow to cool slightly. Punch dough
down and place on greased baking sheet; form dough into 14" x
10"rectangle. Spread the onion mixture in a 3" wide strip lengthwise
down center of dough. Using scissors or a sharp knife cut dough
diagonally on both sides of filling into 1" widestrips, angling cuts
downward toward filling Then, alternating sides, place strips at an
angle across the filling. Pinch ends of braid to seal. Brush with
egg and sprinkle with poppy seeds. Bake 20 - 25 mi or until golden brown.
Work time: 0 min
Total Time: 1 hr 30 min
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 185 Calories; 7g Fat (32.8%
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1 Fat.