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Braided Onion Yeast Bread - Cowboy Kent Rollins

Ingredients

  • 1 ½ teaspoons poppy seed
  • 1 ½ teaspoons dried minced garlic
  • 1 ½ teaspoons dried minced onion
  • 1 tablespoon butter
  • ¼ cup fresh minced yellow onion
  • 2 cups warm water
  • 1 package rapid rise yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 teaspoons olive oil
  • 3 1/2 cups all-purpose flour plus additional for kneading
  • 1 egg
  • 1 tablespoon water

Instructions

  • In a small bowl, combine the poppy seed, garlic and onion. Set aside.
  • Add the butter and onion to a skillet and cook over medium heat until the onions are tender. Set aside.
  • In a large bowl whisk together the water, yeast and sugar. Let set for a few minutes until it begins to froth up.
  • Mix in the salt, olive oil and onion. Slowly stir in the flour until combined. Add more flour if needed, to create a soft dough that isn’t too sticky. Cover and let rise in a warm place until nearly doubled in size, about 45 minutes to 1 hour depending on the temperature.
  • Turn the dough out onto a floured surface and knead a few times to lightly coat the outside with flour and remove any stickiness. Form the dough into a loaf, or if braiding, cut into 3 even pieces.
  • Roll each piece into a long strand and then braid together. Place on a greased baking sheet, or in a 10 to 12-inch Dutch oven (circle the dough around the oven).
  • Cover with a towel and let rise again about 30 – 45 minutes.
  • Whisk the egg and water together in a small cup. lightly brush the top of the loaf with the egg mixture. Top with the poppy seed mixture.
  • Bake in a preheated oven at 375 degrees F for about 40 minutes or until the top is a light golden brown and the bread sounds hollow when tapped. Serve warm or at room temperature.