Braided Onion Bread With Caramelized Onion Butter

This is another great recipe from Mark the "DUTCH" Wilkins of Arizona.   "I can't take full credit for this recipe; it was used in a IDOS cook off but not sure who, where, or when, but at the time it included some sesame seeds but I eliminated them when I cook it," states "Dutch".

2 packages active dry yeast

1-1/4 cups warm water (110-115) divided

1 cup warm sour cream  

3 eggs (one for wash)

1 envelope onion soup mix

2 tablespoons butter, softened

2 tablespoons sugar

2 teaspoons salt

¼ teaspoon baking soda 

6 ½ to 6 ¾ cups all-purpose flour

1 tablespoon cold water

In a mixing bowl, dissolve ¼ cup water and yeast.  Let stand for five minutes.  Add sour cream, two eggs, onion soup mix, butter, sugar, salt, baking soda, and remaining warm water; mix well.

Stir in enough flour to form soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  Place dough in greased bowl, turning once to grease top.

Cover and let rise in warm place until doubled in size.

Punch dough down.  Turn on floured surface; divide dough into three portions.  Shape each into a 15 inch rope. Place on a greased surface and braid dough.  Pinch ends to seal.

Place into greased Dutch oven and tuck ends together to form a ring.  Use either an ultimate Dutch oven or place a large can in center of oven to form a ring. Cover and let rise until double in size.

Beat cold water and remaining egg.  Brush over dough.  Place 10-11 coals under and 18-20 on top. (350) Bake for 30-45 minutes or until golden brown; rotating lid and oven every 15 minutes.

Remove bottom heat after 30 minutes if necessary to prevent over cooking.  Let stand 5-10 minutes, remove from oven to wire rack to continue cooking.

Caramelized Onion Butter:

3 tablespoons diced onion

8 tablespoons butter

3 garlic cloves minced

1 package 3 ounce cream cheese, cubed

½ teaspoon minced fresh parsley

In another Dutch oven on low heat, saute onions 4 tablespoons butter and garlic until golden brown. In mixing bowl beat the cream cheese and onion mix, parsley and remaining butter until creamy. Place in hollowed out in red onion.  Serve with bread.  Garnish with herbs or vegetables.(optional) 

 

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