My favorite breads are seeded and often use King Arthur Flour's
Artisan Bread Topping.
kathleen
Onion Poppy Seed Twisted Bread
Recipe By :Tammy Algood, for www.picktnproducts.org (Tennessee
Dept of Agriculture)
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- divided
3 tablespoons sugar
1 package active dried yeast -- (one 0.25 oz packet)
1 teaspoon salt -- PLUS
1/8 teaspoons salt -- divided
1/2 cup milk
1/4 cup water -- PLUS
1 tablespoon water -- divided
5 tablespoons unsalted butter -- divided
2 eggs
1 cup chopped onion
2 tablespoons poppy seeds -- divided
In a large bowl, combine 1 cup of the flour, sugar, yeast and 1
teaspoon of the salt. In a heavy saucepan, combine the milk, 1/4 cup
of the water and 3 tablespoons of the butter over medium-high-heat.
Stir until the butter melts and the temperature is between 120 and
130 F. Gradually stir into the yeast mixture. Stir in 1 egg and the
remaining flour. Blend well.
Turn the dough onto a well-floured surface and knead 6 minutes or
until smooth and elastic. Place in a well-greased bowl, turning to
evenly grease the top. Cover and let stand 10 minutes.
In a small bowl, melt the remaining butter on low power in the
microwave 1 minute. Add the onion, 1 1/2 tablespoons of the poppy
seeds and the remaining salt. Set aside.
On a lightly floured surface, roll the dough into a 14-inch by
10-inch rectangle. Cut in half lengthwise. Spoon half of the onion
mixture down the center of each rectangle. Bring the sides over the
filling and pinch the seams to seal.
Place the seam side down and the rectangles side by side on a lightly
greased baking sheet. Pinch the portions together at one end to seal.
Twist the portions together and pinch the ends to seal. Cover and let
rise in a warm place away from drafts 30 minutes or until doubled in size.
Preheat the oven to 350 degrees. Lightly beat the remaining egg and
brush over the dough. Sprinkle with the remaining poppy seeds. Bake
35 minutes, shielding with aluminum foil after 25 minutes. Cool
completely on a wire rack.
Yield: 1 loaf
Source: "The Tennessee Magazine, February 2010, page 35"
Copyright: "2010, Tennessee Electric Cooperative Association, ISSN 0492-746x"
Yield: "1 loaf"
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Per Serving (excluding unknown items): 2168 Calories; 83g Fat (34.4%
calories from fat); 54g Protein; 300g Carbohydrate; 13g Dietary
Fiber; 596mg Cholesterol; 2623mg Sodium. Exchanges: 16
Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 14 1/2
Fat; 2 1/2 Other Carbohydrates.