Post by samiam on Jun 21, 2007 21:44:59 GMT -5
I found this in Taste of Home's Bread Bonanza cookbook (magazine volume 6, 2003).
Dilly Onion Braid
1 c. (8 oz.) sour cream
1 pkg. (¼ oz.) active dry yeast
¼ c. warm water (110°-115°)
1 egg
2 T. butter or margarine, softened
2 T. sugar
1½ t. salt
2½-3 c. all purpose flour
? c. finely chopped onion
1 T. dill seed
1-2 t. dill weed
1 egg yolk
2 t. cold water
Let sour cream stand at room temperature for one hour. In a mixing bowl dissolve yeast in warm water. Add sour cream, egg, butter, sugar, salt and one cup of flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1½ hours.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. cover and let rest 10 minutes. Shape each into an 18-inch rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place until doubled, 30 minutes.
Beat egg yolk and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Dilly Onion Braid
1 c. (8 oz.) sour cream
1 pkg. (¼ oz.) active dry yeast
¼ c. warm water (110°-115°)
1 egg
2 T. butter or margarine, softened
2 T. sugar
1½ t. salt
2½-3 c. all purpose flour
? c. finely chopped onion
1 T. dill seed
1-2 t. dill weed
1 egg yolk
2 t. cold water
Let sour cream stand at room temperature for one hour. In a mixing bowl dissolve yeast in warm water. Add sour cream, egg, butter, sugar, salt and one cup of flour. Beat on medium speed for 2 minutes. Add the onion, dill seed and dill weed; mix well. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1½ hours.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. cover and let rest 10 minutes. Shape each into an 18-inch rope. Place ropes on a greased baking sheet and braid; pinch seams to seal and tuck ends under. Cover and let rise in a warm place until doubled, 30 minutes.
Beat egg yolk and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
