Onion-Poppy Seed Twist
Makes 1 loaf.
2-1/2 to 3 cups all-purpose flour
3 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons butter or margarine, cut up
1 cup finely chopped yellow onion
2 tablespoons butter or margarine, melted
2 tablespoons SPICE ISLANDS Poppy Seed
1/8 teaspoon salt
1 tablespoon water
Additional SPICE ISLANDS Poppy Seed
To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130oF); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; mix well. Set aside.
Roll dough to 14 x 10-inch rectangle; cut lengthwise into two strips. Spoon half the filling down center of each. Bring up sides to enclose filling, pinching seam and ends to seal. With seam sides down, arrange ropes, side by side, on greased large baking sheet. Twist ropes together; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
In small bowl, beat together egg and water; brush onto top of dough. Sprinkle with poppy seed. Bake at 375oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice (1/12 of recipe)
calories 192; total fat 7g;saturated fat 3g;
cholesterol 40mg; sodium 283mg; total carbohydrate 28g; dietary fiber 2g; protein 5g