DOUGH
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
2 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons butter or margarine
1 egg, lightly beaten
FILLING
1 cup yellow onion
2 tablespoons poppy seeds
2 tablespoons unsalted butter, melted
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover cough with bowl and let rest while you prepare the filling.
3. Combine filling ingredients and set aside.
4. On a floured board roll dough to a 14 × 10-inch rectangle. Cut lengthwise into two rectangles, 14 × 5-inches each. Spread one half of the filling on each rectangle, leaving a 3/4 inch border all around. Starting with the 14 inch side fold dough over to enclose filling, pressing edges together to seal. Do the same with remaining dough.
5. Join edges of two ropes together, twist and shape into a circle.
6. Carefully transfer to greased baking sheet, cover with towel and allow to rise 20 to 25 minutes. Brush dough with beaten egg. Sprinkle poppy seeds and onion over dough.
7. Bake 25 to 30 minutes, until golden and bread sounds hollow when lightly tapped. Remove from sheet; cool on wire rack.
To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)
If desired, one-half or all of dough can be frozen for later use (directions in notes).
Shape, rise and bake according to selected preparation.
WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.
Notes: To Freeze Bread Dough:
After kneading, divide dough in half. Flatten each half to 6-inch disk. Wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month.
To Thaw:
Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator.
• Refrigerator: overnight or 8 to 16 hours.
• Counter (room temperature): 4 to 9 hours.
• Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed.
Once thawed, remove from bag; shape, rise and bake as directed. Frozen and thawed dough is cooler than freshly made dough so it takes longer to raise.
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
2 tablespoons sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons butter or margarine
1 egg, lightly beaten
FILLING
1 cup yellow onion
2 tablespoons poppy seeds
2 tablespoons unsalted butter, melted
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover cough with bowl and let rest while you prepare the filling.
3. Combine filling ingredients and set aside.
4. On a floured board roll dough to a 14 × 10-inch rectangle. Cut lengthwise into two rectangles, 14 × 5-inches each. Spread one half of the filling on each rectangle, leaving a 3/4 inch border all around. Starting with the 14 inch side fold dough over to enclose filling, pressing edges together to seal. Do the same with remaining dough.
5. Join edges of two ropes together, twist and shape into a circle.
6. Carefully transfer to greased baking sheet, cover with towel and allow to rise 20 to 25 minutes. Brush dough with beaten egg. Sprinkle poppy seeds and onion over dough.
7. Bake 25 to 30 minutes, until golden and bread sounds hollow when lightly tapped. Remove from sheet; cool on wire rack.
To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)
If desired, one-half or all of dough can be frozen for later use (directions in notes).
Shape, rise and bake according to selected preparation.
WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.
Notes: To Freeze Bread Dough:
After kneading, divide dough in half. Flatten each half to 6-inch disk. Wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month.
To Thaw:
Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator.
• Refrigerator: overnight or 8 to 16 hours.
• Counter (room temperature): 4 to 9 hours.
• Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed.
Once thawed, remove from bag; shape, rise and bake as directed. Frozen and thawed dough is cooler than freshly made dough so it takes longer to raise.