This bread is so impressive looking by braiding the dough. It is just as delicious as it looks, and wonderful toasted. –Linda Sturm
Sesame Onion Braid
6 1/2-7 c. BREAD flour
2 Tbsp. sugar
1 Tbsp. instant yeast
2 tsp. Salt
1c. warm sour cream
1 ¼ c. warm water
1 envelope Onion Soup Mix
2 Tbsp. butter
¼ tsp. Baking soda
In a large bowl, combine 5 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, and 1/4 cup water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add 2 eggs, soup mix, butter, baking soda. remaining warm water and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
Onto floured surface, knead until smooth and elastic (about 6-8 minutes); let rise until doubled, about 1 hour. Divide dough into 6 equal portions and roll each portion into a 15” rope. Take 3 ropes and place on greased cookie sheet and braid. Do the same with the remaining dough. Let rise until doubled, about 1 hour.
Take 1 egg and 1Tbsp. cold water and beat together until frothy. Brush over loaf and sprinkle with sesame seeds. Bake at 350º for 35-40 minutes. This makes an enormous braid if you divide into only 3 portions and braid. Great for potluck.
Carmelized Onion Butter:
1 Tbsp. finely diced onion and 1 clove minced garlic; sautee in 1 Tbsp. butter. Whip up with 5 Tbsp. butter and 3 oz. cream cheese and ½ t. parsley until creamy. Serve with bread.
–Recipe taken from Taste of Home 2003 Annual Recipes and submitted by Linda Sturm