Onion Twist
Ingredients:
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Dough: 1 Pkg Regular Or Quick Active Dry Yeast 1-1/2 Cup Very Warm Water (120º) 1 Cup Lukewarm Mashed Potatoes 2/3 Cup Sugar 2/3 Cup Vegetable Oil Or Shortening 1-1/2 Tsp Salt 2 Eggs 6-7 Cups Bread Or All-Purpose Flour Filling: 1-1/2 Cup Shredded Swiss Cheese 1/2 Cup Finely Chopped Red Or Green Bell Pepper 4 Tbsp Finely Chopped Onion 2 Tbsp Mayonnaise Or Salad Dressing 1 Tsp Dried Parsley 1/2 Tsp Ground Cumin |
Directions:
Dough:
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, oil, salt,
egs and 3 cups of flour. Beat with spoon until smooth. Stir in enough
additional flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead for 5 minutes or until smooth and elastic. Place in greased
bowl; turn greased side up. Cover bowl tightl; refrigerate at least 8 hours.
Punch down dough. Divide in half. (Remaining
half can be used for rolls or to make another onion twist)
Grease a cookie sheet.
Roll one half of the dough on lightly floured
surface into a rectangle 15x10 inches.
Mix 1 cup cheese, pepper, onion, mayonnaise,
parsley and cumin. Spread cheese mixture over dough to within 1/2 inch of edge.
Roll up dough beginning at 15 inch side; pinch dough to seal.
Cut roll lengthwise in half. Place halves,
filling sides up and side y side, on cookie sheet; twist together gently and
loosely. Pinch edges to fasten. Cover and let rise in warm place for 25 minutes
or until doubled.
Heat oven to 375 degrees F. Brush top of breads
with a beaten egg and a tablespoon of water. Sprinkle with remaining cheese. Bake
20-25 minutes or until golden brown.
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Yields |
16 slices |