Braided Sweet Onion Bread

By pknaub

Ingredients

• Bread
• 2 1/2 tsp (.25 oz) active dry yeast
• 1/4 cup sugar
• 3/4 cup water, warm (100-110F)
• 1/2 cup milk
• 3 tbsp vegetable oil
• 1 large egg
• 1 1/2 tsp salt
• 4 – 4 1/2 cups bread flour
• Filling
• 2 tbsp butter
• 2 large cloves garlic, minced
• 1 cup diced sweet onion (such as Vidalia or Hawaiian)
• 1/4 tsp salt

Preparation

Step 1

In the bowl of a stand mixer (or a large bowl, if you’re mixing by hand), combine yeast, sugar and warm water. Stir and let stand for 5 minutes, until foamy. Stir in milk, vegetable oil, egg, salt and 2 cups of flour, mixing just until all the ingredients come together into a thick batter.
Using the dough hook attachment, mix the dough on medium-low speed and gradually incorporate the remaining flour until dough is smooth, soft and elastic. You might not need all of the flour, so add in the last 1/2 cup very gradually. Dough will pull away from the sides of the stand mixer when it is done. It should be soft, but not sticky.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise for 60-90 minutes, until doubled in size.

While dough rises, prepare the filling. Melt butter in a small saucepan over medium-high heat. Add in minced garlic and sautee for 2-3 minutes, until garlic is fragrant. Remove from heat and pour butter and garlic into a small bowl. Add in diced onions and salt. Toss to combine.
Set aside and allow to cool.

When dough has risen, turn dough out onto a lightly floured surface. Gently deflate dough and press it down into a rectangle that is about 8×12-inches. Divide dough into three even pieces about 8×4-inches.
Carefully spread 1/3 of the onion mixture into the center (lengthwise) of one of the strips of dough. Pull in the sides to enclose the filling. Pinch dough very firmly along the seam and at the ends to seal. Repeat with remaining dough strips.
Transfer dough strips to a parchment-lined baking sheet.
Braid three filled strips of dough together (as you would for challah) and pinch together the ends to finish the loaf.
Cover with a clean dish towel and allow bread to rise for 45 minutes.
Preheat oven to 375F.
Bake for 35-40 minutes, until bread is a dark golden brown.
Allow bread to cool completely before slicing