The best delicious Onion Twist Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Onion Twist Bread recipe today!
Hello my friends, this Onion Twist Bread recipe will not disappoint, I promise! Made with simple ingredients, our Onion Twist Bread is amazingly delicious, and addictive, everyone will be asking for more Onion Twist Bread.
What Makes This Onion Twist Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Onion Twist Bread.
Ready to make this Onion Twist Bread Recipe? Let’s do it!
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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.
Yields
6 Servings
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