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
2016-07-21 14:57:49
Dough
- ¼ cup warm water (100° to 110°)
- 2 teaspoons (6 grams) active dry yeast
- 3 cups (420 grams) bread flour
- ¼ cup (46 grams) sugar
- 2 teaspoon kosher salt (6 grams)
- ¼ cup (57 grams) butter, softened
- 1 cup milk
- 1 large egg
Filling
- 1 head garlic
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- ¼ cup (57 grams) butter, softened
- 2 tablespoons fresh thyme leaves
- ½ cup grated Parmesan cheese
Instructions
- For dough: In a medium bowl, stir together ¼ cup warm water and yeast; let stand for 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Bake from Scratch https://www.bakefromscratch.com/
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!