Onion Poppy Seed Twist Food

ONION-POPPY TWIST

Steps:

• In a mixing bowl, dissolve the yeast in warm water, adding one teaspoon of the quarter cup sugar. Set aside to proof for a few minutes.
• Add the soy milk, oil, egg, remaining sugar, and two cups flour. Beat on medium speed for two minutes.
• Stir in enough remaining flour, and the salt, to form a soft dough. Knead until smooth and elastic, about seven minutes.
• Place in a greased bowl or bag, turning to grease the top. Cover and let rise until doubled, about 1 hour.
• Punch dough down. Roll into a 20- x 8-inch rectangle (50 x 20 centimeters). Cut in half lengthwise, forming two 20- x 4-inch (50- x 10-centimeter) rectangles.
• For the filling, combine onion, oil, poppy seeds (use two tablespoons if you prefer a prominent poppy taste), and salt in a small bowl. Spread over dough in the center of each rectangle, down the length.
• Fold rectangles in half lengthwise, bringing one end to the other. Pinch seams to seal, forming two ropes.
• Gently place ropes side by side. Twist together and shape into a ring. Pinch ends together. Place on a baking sheet lined with Gefen Parchment Paper. Cover and let rise in a warm place until doubled, about one hour.
• Fifteen minutes before end of rising time, preheat oven to 350°F (180°C). Brush ring with egg. Sprinkle with additional poppy seeds. Bake for 35 minutes or until golden brown. If it browns too quickly, cover lightly with parchment paper while baking. Remove from pan and cool.

ONION POPPY SEED RING

Steps:

• Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
• Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
• Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
• Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
• Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

BROCCOLI SALAD WITH A TWIST

Steps:

• Combine all ingredients in a large bowl and mix well.
• Chill 2 hours before serving.

ONION LOVER'S TWIST

Steps:

• Grease cookie sheet.
• In large bowl, dissolve yeast in warm water.
• Add 2 cups flour, sugar, water, milk, butter, and egg.
• Blend at low speed until moistened, then beat at medium speed for 2 minutes.
• By hand, stir in remaining flour to form a soft dough.
• Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
• While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
• Stir down dough. Toss on floured surface until no longer sticky.
• Roll out to an 18"x12" rectangle; spread with filling.
• Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
• Starting with the longer side, roll up each strip; seal edges and ends.
• On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
• Cover: let rise until doubled, about 40-60 minutes.
• Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.