Onion Twist Bread

This is a great recipe to take to a party to impress the crowd! I remember that the first time I made it, I took it to my very first church kinship, which also happened to be a Christmas party. Big hit!

1 pkg active dry yeast
1/4 cup warm water
4-4/12 cups AP flour
1/2 cup melted butter
1/2 cup milk
1/2 cup hot water
1/4 cup sugar
1 beaten egg
1 1/2 tsp salt

Filling:
1 cup finely chopped onion
1/4 cup butter
1 tbsp grated parmesan cheese
1 tbsp sesame seeds
1 tbsp poppy seeds
1/4 tsp garlic salt
1 tsp paprika

To make the dough: in a mixing bowl, stir yeast into warm water. Let stand 10 minutes. Stir in 2 cups of the flour, melted butter, milk, hot water, sugar, beaten egg and salt. Beat on low til moistened. Beat 2 minutes on medium. Stir in 2 cups additional flour. On a floured surface, knead in enough remaining flour to make a moderately stiff dough (5-8 minutes). Place in a greased bowl. Turn the dough once to grease the surface. Cover and let rise in a warm place until doubled in size @ 1 hour.

To make filling: Cook and stir the onion in the 1/4 cup butter until onion is tender but not brown. Stir in parmesan, sesame, poppyseeds, garlic salt & paprika.

Punch down dough. Coat dough with flour until no longer sticky. Roll dough into a 16" x 9" rectangle. Cut lengthwise into 3 strips, each 16" x 4".

Spread the filling down cener of each strip, Seal edges & transfer strips to a greased baking sheet, 1" apart.

Make strips 18" long. Braid strips together & seal ends.

Cover & let braid rise in warm place til doubled. Preheat oven to 350. bake for 40 minutes.