1 package active dry yeast
125 ml warm water 1/2 cup
5 ml sugar 1 tsp
1 L all purpose flour 4 cup
50 ml sugar 1/4 cup
50 ml salt 1 1/2 tsp
50 ml hot water 1/4 cup
125 ml butter, softened 1/2 cup
1 egg
250 ml cooking onion, finely chopped 1 cup
15 ml parmesan cheese 1 tbsp
15 ml poppy seeds 1 tbsp
5 ml garlic salt 1 tsp
5 ml paprika 1 tsp
In a large mixing bowl; dissolve yeast in warm water and sugar. Let sit to foam. Add flour, salt, sugar, hot water, warm milk, butter and egg. Beat at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in enough of the last 2 cups (500 ml) of flour to form a soft dough. Cover. Let rise in a warm place for 1 hour or until double in size. Punch down dough. Toss on floured surface until no longer sticky. Roll out to 18 x 12 inch (46 x 30 cm) rectangle. Melt remaining 1/4 cup butter. Add onion, parmesan, poppy seeds, garlic salt, paprika and mix well. Spread on dough rectangle. Cut lengthwise into 3 – 18 x 4 inch (46 x 10 cm) strips. Roll each strip lengthwise, seal edges and ends. Put on a greased cookie sheet and braid 3 rolls together. Let rise again until double in bulk. Bake in preheated 350 F (180 C) oven for 30 to 35 minutes until golden. Spread loaf with butter after it’s baked to keep crust soft.
Serves 6