Cheddar Onion Twist

13 ingredients
4 steps

Ingredients

  • 2 cups finely chopped onion
  • 1 teaspoon dried whole basil
  • 1 teaspoon dried whole oregano
  • 1/4 cup unsalted butter, melted
  • 6 cups bread flour, divided
  • 2 packages active dry yeast
  • 2 cups very warm whole milk (120° to 130°)
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons bread flour, divided
  • 1 egg, lightly beaten
  • 1 teaspoon water

Directions

  1. 1
    Saute onion, basil, and oregano in butter in a skillet over medium heat until onion is tender. Set aside. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Add onion mixture, cheese, sugar, and salt. Stir in enough of the remaining 4 cups flour to make a soft dough.
  2. 2
    Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled.
  3. 3
    Punch dough down; divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a greased baking sheet, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
  4. 4
    Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Combine egg and water; brush over loaves. Bake at 350° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)

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