Braided Onion Bread

 I’m still braiding-bread-challenged, but this recipe from the “Good Housekeeping Cook Book” looked so good I had to try it anyway.  I know even if my loaves don’t look perfect, they will always taste good. 
I couldn’t find Swiss Onion Soup Mix, but used regular Onion Soup Mix instead.  I used my own directions for mixing the dough, as the recipe was pretty old, and used cake yeast.
We liked this delicious bread, with the sour cream and onion flavor, and we’ll be making it again.  It is perfect for grilling out or pasta meals.
                           Braided Onion Bread
  6 ½-6 3/4  cups  sifted all purpose flour (about 27 ounces)
  1        package  instant yeast (2 teaspoons)
     ¼    teaspoon  baking soda
  2        tablespoons  sugar
  2        teaspoons  salt
  1        cup  sour cream
  1        envelope  Onion Soup Mix -- recipe calls for Swiss onion soup mix
  2        tablespoons  butter -- softened
  3        large  eggs -- save one for topping loaves
  1 ¼    cups  water (heated to 120-125°)
           sesame seeds
  • Combine flour, except 1 cup, yeast, baking soda, sugar and salt in mixer bowl.  Combine sour cream, 2 beaten eggs, softened butter and soup mix.  Add to flour mixture. 
  • Add water gradually, while mixing with paddle attachment.  Add remaining flour until dough leaves the sides of the bowl.  Knead with dough hook 6 minutes on #2 speed.
  • Let dough rest in same bowl, covered, in a warm place 10 minutes.
  • Punch dough down, divide half (about 1# 10 ounces) of it into thirds (about 8 3/4 ounces each).  Roll each part into a strip about 15" long.  Braid the 3 strips together, sealing ends; repeat with remaining dough.
  • Place braids on greased or parchment lined baking sheet, side by side; let rise in warm place until light, about 25-30 minutes, while preheating oven to 350°.
  • Brush braids with 1 beaten egg; sprinkle with sesame seeds.
  • Bake 35-40 minutes, or until golden and firm; then cool on wire racks.
Loaves can be frozen, then thawed and reheated, wrapped in foil, in 400° oven about 30 minutes.

3 comments:

  1. I moved and I had lost my Good Housekeeping cookbook. I had made this particular bread every Thanksgiving and Christmas. My children grew up with this recipe. They are both married and Thanksgiving and Christmas cannot be without this bread. Thank you for posting it on line. I know I should know this by heart, but to miss an ingredient would be disastrous!! Thanks again for the post.....

    ReplyDelete
    Replies
    1. Glad we could help, Ellen. This is certainly a good recipe!

      Delete

Hi...we'd love to hear from you.