Breads

French Onion Parmesan Bread
by James Diehl

• 1 package of dry yeast
• 1 tablespoon sugar
• 2 tablespoons butter
• 1 cup milk, scalded and cooled
• 1/4 cup warm water (105°F - 115°F)
• 1 1/2 teaspoon salt
• 1 egg (room temperature, beaten
• 3 3/4 - 4 cups all-purpose flour

Filling

• 2 tablespoons butter
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic salt
• 3/4 cups chopped onions
• 1 teaspoon (optional) poppy seed

1. Dissolve yeast in warm water.
2. In a large bowl, combine yeast, sugar, salt, butter, egg, milk, and 2 C flour. Beat with a wooden spoon until thoroughly mixed. Gradually add remaining flour until dough is easy to handle.
3. Knead on a lightly floured surface for five minutes or until dough is elastic and not sticky.
4. Place in a greased bowl, cover dough with plastic wrap. Let rise in a warm place until double in size, 1 - 1 1/4 hours.
5. Meanwhile, prepare filling. Melt butter in a small saucepan. Add onion; sauté until just tender, about five minutes. Combine cheese, poppy seed and garlic salt. Set both mixtures aside.
6. When dough has risen enough, punch down and place on a lightly floured surface. Divide into two equal pieces. Roll each piece into a square approximately 12" x 12".
7. Spoon half of the filling on each piece of dough. Spread with back of a spoon.
8. Roll up each piece like a jelly roll, press ends and seam with fingers to seal.
9. Place loaves with the seams down on a French Bread Pan. Make sure the loaves do not come any closer than 1 1/2" to ends of the pan. With a sharp knife, make 3 or 4 diagonal 1/4" deep slashes on the top of each loaf. Do not cover! Let rise in a warm place until double in size, about 45 minutes.