Onion Braid

What do people do all day?

Read stories and bake bread.....

 

My morning was spent baking 6 loaves of 100% whole wheat bread. And while I had the Bosch mixer dirty, I was in the mood to try baking another kind of bread.

My aunt gave the girls a 1985 Cooking with Bon Appetite - Breads cookbook. I read about the Sheepherder's Bread which really intrigued me. Traditionally, the herder baked this bread in a cast-iron Dutch oven and recntly I've been using cast iron a LOT to cook. I'm totally sold on this type of cookwear.

But unfortunately, our 2 Dutch ovens that were left in the garage over the winter had this rancid smell when we brought them inside. One evening we baked pinto beans in the one without proper cleaning but they tasted weird.

I did a little research and we need to reseason both of these ovens.

I'm out of steel wool, out of butter - used the last for the recipe below, and so Sheeperder's Bread is OUT. I will be trying it, though. Can't wait to try it. You bake the bread in a 6 quart Dutch oven.

I noticed another recipe with onions and parmesian cheese but it called for rye flour. I never purchased that in my life. I will save this for a future date.

So I opted for another kind of onion bread. I may as well use onions. Lowe's Foods has a deal this week - buy one 10 pound bag Russet potatoes for $3.99 and a 3 pound bag of onions for $1.69 and receive $3 fresh rewards cash. I bought 2 deals and now we have plenty of onions.

Onion Braid

This combination of ingredients results in a batter that has more substance than most, providing the firmness needed to weave it easily into a braid. Makes 1 large loaf.

1 envelope dry yeast

¼ cup warm water (105°F to 115°F)

4 cups bread flour

1 cup nonfat milk, heated to between 100° to 110°F

¼ cup (½ stick) unsalted butter, room temperature

¼ cup sugar

1 extra-large egg or 2 medium eggs

1½ teaspoons salt

Filling

¼ cup (½ stick) unsalted butter

3 large onions, minced

3 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons toasted sesame seeds

½ teaspoon garlic salt

½ teaspoon paprika

Glaze

1 egg yolk

1 teaspoon water

Sesame seeds

Sprinkle yeast over water in large bowl of electric mixer and let proof about 5 minutes. Add 2 cups flour, milk, ¼ cup butter, sugar, eggs(s) and salt and blend at medium speed until combined. Add remaining flour and mix until soft dough froms. Cover and let rise in warm area until doubled, about 1 hour.

While dough is rising, prepare filling. Melt butter in large skillet over medium heat. Add onion and saute' until soft and pale golden. Remove from heat and add remaining ingredients for filling. Mix well, then set aside to cool.

When dough has doubled, stir it down and transfer to floured work surface. Roll or pat into 18 x 24-inch rectangle.

Spread filling evenly over surface. Cut dough into three 4 x 18-inch strips.Roll each strip into a rope, sealing edges and ends well. Braid ropes loosely and transfer to greased baking sheet. Cover and let rise in warm area for 1 hour.

Preheat oven to 350°F. Combine egg yolk with water and brush over top for glaze. Sprinkle with sesame seeds. Bake until loaf is golden brown, about 30 to 35 minutes. Transfer to rack and let cool before slicing.

Note: I used instant yeast so the rising doesn't take as long as with using regular yeast.

The dough is braided and ready to rise....
As much as I love working with dough, this is the first time I've ever braided dough.

 

The braid is brushed with egg yolk, UHHH - I forgot the water and also with sesame seeds.

 

I left it rise about 30 minutes before popping it into the oven.

 

Seven minutes before the timer went, I checked the bread and it looked done. But I stuck it back in the oven and ended with a little more brown than intended loaf. I wasn't expecting the center to be so light.

I do have one trick in keeping it moist after baking and that is to cover the loaf on the pan with a sheet of plastic wrap almost as soon as I pull it out of the oven. It works wonders in softening up the dough and this will be no means be too chewy. Can't wait to try it!

 

I'm off to doing some read alouds. Who said reading books is doing school? It's one reason we love Sonlight.

With a small break of me posting, Allison read the boys a Franklin story. That's their latest obsession or favorite stories - Franklin books from the library. I couldn't help noticing that little Landon tucked behind that book seemed more like Allison's little legs. Secondly, I do see his head. ☺ It's such a familiar perch of his.

Two hours after this onion braid came out of the oven, duty called for a snack after reading about whites, Injuns, trapping beavers, Jim needing a place to belong, bear scars, dipping in icy cold winter water dodging bullets and stones and many more exciting adventures in Moccasin Trail filled with rich history.

This bread was baked to perfection!!! It was by no means burnt or too dark on top.

Y'all have got to try it. And if you don't like onions like we all do, try a different filling. You won't be disappointed.