1 c Milk
1 Egg
1 tb Margerine; or butter
3 1/3 c Bread flour
2 tb Sugar
3/4 ts Salt
1 ts Active dry yeast
1 1/2 c Chopped onion
1 ts Dried basil
1 ts Paprika
2 tb Margerine; or butter
1 Egg yolk
1 tb Water
Add first seven ingredients to abm according to manufacturer’s
directions. Select dough cycle.
Remove dough from machine when cycle is complete. Cover and let rest
10 mins.
Meanwhile, cook onion, basil and paprika in a large skillet in 2T
butter or marg until onion is tender but not brown. Cool slightly.
Roll dough into a 15×9 inch rectangle on a lightly floured surface.
Cut into three 15×3 inch strips. Spread each strip with 1/3 of the
onion mixture to within 1/2 inch of each edge. Combine egg yolk and
water; brush some of the mixture around edges of each dough strip.
Fold each strip in half lengthwise; seal the side and ends.
Place strips seam side down, side by side on a greased baking sheet.
Loosely braid the strips, beginning in the middle and working toward
the ends. Pinch ends together and tuck under braid. Cover and let
rise in warm place until doubled (15 mins). Brush with remaining egg
yolk mixture.
Bake in a 350 oven for 20-25 mins, or until golden and bread sounds
hollow when tapped. Cool on a wire rack.
From Better Homes and Gardens Holiday Cooking 1994
Yields
1 servings