A recipe, two days in a row here at Chez Magpie! In my defense, there's been precious little in the way of embroidery happening here, but there HAS been some pretty impressive stuff emerging from the kitchen.
See?......
The resident chef waved this under my nose when I arrived home a few minutes ago and I have to admit it looks (and smells!) pretty darned impressive! For those of you who might like the recipe, here t'is....
BRAIDED ONION BREAD
Dough:
2 1/4 tsp. active dry yeast
1/4 c. warm water
4 c. all purpose flour, divided
1/4 c. honey
1 1/4 tsp. salt
1/2 c. hot water
1/2 c. milk
1/4 c. unsalted butter, softened
1 egg, beaten
Filling:
1/4 c. butter (NOTE: original recipe called for 1/2 c. but resident cook says it's too much).
1 c. finely chopped onion
1 T. sesame or poppy seeds
1 T. freshly grated parmesan cheese
1 tsp. garlic salt
1 tsp. paprika
1. Dissolve yeast in warm water. Add two cups of the flour - and all the remaining dough ingredients - and blend at low speed (or by hand) for 2 minutes, until everything is well mixed. Stir in enough extra flour - roughly the remaining 2 c. - to form a soft dough. Cover the bowl, set in a warm spot, and allow the dough to rise until it has doubled in size (45 mins. to an hour).
2. After the first rise is complete, punch down the dough & turn it out on a floured board. Knead until no longer sticky, and roll out to a 12x18" rectangle.
3. To make the filling, melt the butter and add the other filling ingredients. Spread over the dough, cut the rectangle lengthwise into three 4x18" strips and - starting along the 18 inch side - roll up each strip. Pinch the ends closed, place the 18" long ropes, buttery seams down, on a well-greased baking sheet and braid them together. Cover with plastic wrap and let rise until the dough is light and doubled in size, 45 mins. to an hour.
4. Preheat oven to 350 degrees.
5. Beat an egg with a little water and brush over the braided dough. Bake 30-35 mins or until golden brown. Let cool in the pan for 10 mins, then turn out onto wire rack to cool.
The recipe comes from 'Mother Earth News Bread' cookbook, edited by Karen K. Will, published by Voyageur Press ISBN 978-0-7603-4844-4, c2015
Today the quote is from M.F.K. Fisher..."The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight"
