Braided Cheese-Onion Bread

What was I doing ALL WEEKEND?? No posting on the blog, because I was in heaven... all of my kids were home! Corriney came from California, and Brookie was back from Logan. The boys drifted in and out between hunting and various other activities. The girls spent time cooking, shopping,watching the UTES win, more cooking, shopping and our favorite- eating. I'll post some of our favorites.

I love bread. Any type, sweet, savory, wheat, white, dense, light. This is a light dough with a onion and cheese fillling. Great with soups, dinner, salads. It is really versatile- I have rolled up the entire loaf like a jelly roll, and cut into pieces, just as if you are making cinnamon rolls. Place the pieces into greased muffin cups (let rise) and bake for about 15 minutes. If you are in a hurry, or don't feel comfortable making bread, you can buy premade dough- I'm sure Rhodes would work...I live close to Dick's Market, so I have used their scone dough- sold in the bakery. You need two of the scone dough rounds for this recipe. Corrine wanted to see how I put together the bread, so we made some while she was in town, and took pictures of each step- it's not pretty, but may help with the explaination of steps.

Roll out the dough, spread with onion cheese filling.

Separate strips and form into long "ropes".

Begin braiding the ropes into a long loaf, tuck ends under.

Weird, that kind of looks like a chicken leg.

Braided Cheese Onion Bread

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1 package dry yeast
¼ cup warm water
4 cups flour
½ cup butter or margarine, melted
½ cup milk
½ cup hot water
¼ cup sugar
1 ½ teaspoon salt
1 egg, beaten

Filling:
1 cup onion, finely chopped
¼ cup butter, melted
4 tablespoon grated Parmesan cheese
1 tablespoon poppy seeds
1 teaspoon garlic salt
1 teaspoon paprika
½ to ¾ cup cheddar cheese

In large mixing bowl, mix yeast and ¼ cup warm water. Let stand 10 minutes. Stir in 2 cups flour, melted butter, milk, ½ cup hot water, sugar, salt and egg. Blend at low speed until moistened. Beat 2 minutes at medium speed. Stir in remaining flour. Cover and let rise in warm place until double in bulk (about 1 hour). While dough is rising, mix all filling ingredients. Set aside. Stir down dough. Toss on floured surface until dough is no longer sticky. Roll to a 12” x 18” rectangle. Spread filling over dough. Cut lengthwise into three 4” x 18” strips. Starting with 18” side, roll each strip around filling. Seal edges and ends. Braid into one large or two small loaves. Cover and let rise in warm place until double in size. Bake at 350 for 30-40 minutes (until golden brown). Yield: 1 large loaf (or 2 small loaves).

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