Onion twist bread
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Onion twist bread
  Onion    Bread  
Last updated 6/12/2012 12:45:28 AM. Recipe ID 5294. Report a problem with this recipe.
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      Title: Onion twist bread
 Categories: Breads
      Yield: 6 Servings
 
      4    To 4-1/2 cups all-purpose
           -flour
      2 pk Dry yeast
    1/3 c  Non-fat dry milk
  1 1/2 c  Hot tap water (120 - 130
           -degrees)
      2 tb Shortening, room temperature
      2 tb Sugar
      1 pk Onion soup mix (1-3/8
           -ounces)
      2 tb Grated Parmesan cheese
      1    Egg, room temperature
 
  You will need two medium baking pans (greased or Teflon) or one baking
  sheet (greased or Teflon).  If glass pans are used, reduce oven heat
  by 25 degrees.
  
  In a large mixer bowl combine 2 cups of flour and the yeast. In a
  saucepan measure milk, water, shortening, sugar, soup mix, and
  cheese. Stir over a low heat until warm (120 degrees). Pour this into
  the dry mixture, add the egg and beat at a low speed in the electric
  mixer for 30 seconds. Scrape down bowl. Turn mixer to high for three
  minutes. Stop the mixer, and with a wooden spoon gradually stir in
  more flour to form a soft dough that will clean the sides of the bowl.
  
  Kneading:
  
  Sprinkle the work surface with flour and turn the dough onto it, Knead
  until the dough is smooth and elastic. Cover the dough with the
  inverted bowl and let it rest on the counter top for twenty minutes.
  
  Shaping:
  
  To make two twist loaves, divide the dough into 4 parts. Shape each
  piece into a smooth 12 inch roll. Twist 2 pieces together and press
  ends to seal. Tuck under the sealed ends, place loaf in prepared pan.
  Loaves can also be baked on a baking sheet.  Place them 2 inches
  apart.
  
  Rising:
  
  Cover with wax paper or foil until doubled in size (about 45 minutes).
  Dough will rise to about 1/2 inch above the edge of the pan.
  
  Baking:
  
  Preheat oven to 375 degrees.  Bake in oven until the crusts have
  browned. The loaves will draw away from the sides of the pan. When
  tapping, the bottom crust yields a hard, hollow sound, the bread is
  done. Remove bread from the oven.  Turn out on metal cooling racks.
  Brush with melted butter for a nice soft finish.
  




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Recipe ID 5294 (Apr 03, 2005)

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