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Onion Twist Bread
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Rating: 4.0/5 (24 votes cast)

Meal Type: Side Dish, Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 489
% Daily Value**
Total Fat 7g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 49mg
Sodium 386mg
Total Carbohydrate 87g
Dietary Fiber 3g
Sugars 13g
Protein 18g
Vitamin A  1%Vitamin C  2%
Calcium  26%Iron  25%
Potassium  13%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Onion Twist Bread

Recipe Tags: Bread Recipes

Date Added: July 21, 2015


4 1/2 cups All-Purpose Flour
2 dash Dry Yeast
1/3 cup Skim Milk Powder
1 1/2 cups Water hot tap (120 - 130 degrees)
2 tablespoons Shortening room temperature
2 tablespoons Sugar
1 3/8 oz Onion Soup Mix
2 tablespoons Parmesan Cheese grated
1 Egg room temperature
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1. You will need two medium baking pans (greased or Teflon) or one baking sheet (greased or Teflon).

2. If glass pans are used, reduce oven heat by 25 degrees.

3. In a large mixer bowl combine 2 cups of flour and the yeast.

4. In a saucepan measure milk, water, shortening, sugar, soup mix, and cheese.

5. Stir over a low heat until warm (120 degrees).

6. Pour this into the dry mixture, add the egg and beat at a low speed in the electric mixer for 30 seconds.

7. Scrape down bowl. Turn mixer to high for three minutes.

8. Stop the mixer, and with a wooden spoon gradually stir in more flour to form a soft dough that will clean the sides of the bowl.

9. Kneading: Sprinkle the work surface with flour and turn the dough onto it, Knead until the dough is smooth and elastic.

10. Cover the dough with the inverted bowl and let it rest on the counter top for twenty minutes.

11. Shaping: To make two twist loaves, divide the dough into 4 parts.

12. Shape each piece into a smooth 12 inch roll. Twist 2 pieces together and press ends to seal.

13. Tuck under the sealed ends, place loaf in prepared pan.

14. Loaves can also be baked on a baking sheet. Place them 2 inches apart.

15. Rising: Cover with wax paper or foil until doubled in size (about 45 minutes).

16. Dough will rise to about 1/2 inch above the edge of the pan.

17. Baking: Preheat oven to 375 degrees. Bake in oven until the crusts have browned.

18. The loaves will draw away from the sides of the pan.

19. When tapping, the bottom crust yields a hard, hollow sound, the bread is done.

20. Remove bread from the oven. Turn out on metal cooling racks.

21. Brush with melted butter for a nice soft finish.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, MSG, Cheese, Natural Sweeteners, Onion allergies.
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