Onion Parmesan Bread
Yield
2 loavesPrep
45 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1ea | packages |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
margarine
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | cup |
milk
scalded |
|
| 4 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
onions
chopped |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | teaspoon |
poppy seed
optional |
|
| ½ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
yeast, active dry
|
|
||
| 59 | ml |
water
warm |
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
margarine
|
|
| 1 | each |
eggs
slightly beaten |
|
| 237 | ml |
milk
scalded |
|
| 946 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
onions
chopped |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 5 | ml |
poppy seed
optional |
|
| 2.5 | ml |
garlic salt
|
|
Directions
Dissolve yeast in water in large bowl, combine yeast, sugar, salt butter, egg, milk and 2 cups flour.
Beat with spoon until mixed.
Gradually add flour until dough can be handled.
Knead 5 minutes or until elastic.
Grease bowl, cover dough with plastic, let rise 1¼ hour in warm place.
Meanwhile, prepare filling.
Melt butter in small saucepan, add onions, and sauté until just tender (5 minutes).
Combine cheese, poppy seeds, and garlic salt, set both mixtures aside.
When dough has risen, punch down, and place on floured work surface.
Divide in two.
Roll each piece into a square, 12x12 inch.
Spoon half of fillings on each piece of dough.
Spread, roll up like jelly roll, seal.
Place loaves, seam side down, on French bread pan.
Cover and rise 45 minutes, or until doubled in bulk.
Uncover, bake in preheated 350℉ (180℃) oven for 25 to 30 minutes, until golden.
Remove from pan at once.
