Serves: 32
Total Calories: 59
1. In large bowl, combine 2 cups flour, sugar, salt and yeast mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.
2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Grease large cookie sheet. Combine all filling ingredients. Set aside.
4. Stir down dough to remove air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut to make two 12 3 9-inch rectangles cut each into three 9x4-inch strips.
5. Spread 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring long edges of each strip together over filling pinch edges and ends to seal.
6. On greased cookie sheet, braid 3 rolls together pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover let rise in warm place until light and doubled in size, 25 to 30 minutes.
7. Heat oven to 350°F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 130 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 230 mg 10% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat
See Cook's Note: Keep Rising Dough Covered and Cook's Note: How to Braid Yeast Bread Dough
This Onion Lover's Twist recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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