Onion Twist Bread

Onion Twist Bread in cast iron skillet on wood surface
Onion Twist Bread

Sweet onions, roasted garlic, and cheese give this fluffy and light dough a savory twist. Serve this Onion Twist Bread in place of traditional dinner rolls to amp up your bread basket.  

Onion Twist Bread
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  1. ¼ cup warm water (100° to 110°)
  2. 2 teaspoons (6 grams) active dry yeast
  3. 3 cups (420 grams) bread flour
  4. ¼ cup (46 grams) sugar
  5. 2 teaspoon kosher salt (6 grams)
  6. ¼ cup (57 grams) butter, softened
  7. 1 cup milk
  8. 1 large egg
  1. 1 head garlic
  2. 2 tablespoons olive oil
  3. 1 large yellow onion, chopped
  4. ¼ cup (57 grams) butter, softened
  5. 2 tablespoons fresh thyme leaves
  6. ½ cup grated Parmesan cheese
  1. For dough: In a medium bowl, stir together ¼ cup warm water and yeast; let stand for 5 minutes.
  2. In a large bowl, stir together flour, sugar, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add yeast mixture and ¼ flour mixture, beating until smooth. Add ¼ flour mixture, milk, and egg, and beat until smooth. Add remaining flour mixture, and beat until smooth.
  3. On a lightly floured surface, turn out dough, and knead 10 to 12 times. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 1½ hours to 2 hours.
  4. For filling: Preheat oven to 400°. Cut ¼ inch off top of garlic, and wrap garlic in foil. Bake until soft, about 1 hour. Let cool completely. Press garlic head, and remove roasted garlic; set aside.
  5. In a medium skillet, heat oil over medium heat. Add onion, and cook, stirring occasionally, until onion is caramel in color, 20 to 25 minutes. Let cool completely.
  6. In the work bowl of a food processor, combine onion, roasted garlic paste, butter, thyme, and cheese. Process until mixture forms a smooth, thick paste, 2 to 3 minutes.
  7. On a heavily floured surface, roll dough to a 14x10-inch rectangle. Spread onion filling over dough, leaving a 1-inch border on long sides. Starting at one long side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and form into a circle. Using a cake lifter, place dough into a greased 10-inch cast-iron skillet. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  8. Preheat oven to 350°. Bake loaf for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 40 minutes. Serve warm.
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  1. It would be good if the final baking instructions were clarified. 30 minutes PLUS 40 minutes or 30 minutes plus 10 minutes to equal 40 minutes? Once I have baked it I will know the answer but it’s hard to plan when there is a 30 minute question.

    • Hi Lori,

      Thanks for reaching out! I definitely agree that this should say “bake until an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes more. Hope this helps!


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