Onion Filled Challah

I went with the idea of an onion-filled braid but used my challah recipe instead. I also omitted the Parmesan cheese in the filling which so many onion breads seem to favour. I couldn't see where a tablespoon of grated cheese would add anything and truth be told, I didn't feel like getting out the grater for such a small amount.

This recipe will work for rolls as well-just don't braid the sections and slice them into pinwheels instead.

You Will Need:

6 3/4 teaspoons dry yeast (yes, that is quite a bit)

1 1/3 cups warm water

1 tablespoon sugar

1 tablespoon coarse salt

3 tablespoons softened butter

3 large eggs

5-6 cups bread flour

1 egg yolk plus 1 teaspoon water for glaze

For the filling:

1/4 cup dehydrated onion flakes

1 teaspoon poppy seeds

1 teaspoon paprika

1 teaspoon garlic salt

1/4 cup butter

Proof the yeast in a large bowl with the water. Add salt and sugar. Add eggs, butter and two cups of the flour. Beat well. Add remaining flour slowly until you can work the dough. Knead, adding flour as you go until dough is elastic but not dry. Place in a buttered bowl and let rise until doubled-about 1 1/2 hours.

Make the filling by melting the butter and stirring in the rest. Let stand about ten minutes before using.

Deflate dough and roll into a large rectangle about 1/2 inch thick. Spread the onion mixture over the dough. With a sharp knife, cut into three long sections. Roll each up carefully and pinch closed. When all three are rolled, place on a buttered baking sheet and let rise until just about doubled-around 45 minutes. Preheat oven to 400 degrees F.

Brush loaf with egg wash and bake 20 minutes. Check loaf. If it looks dark and sounds hollow, pull it out and cool on a rack. It can take as long as half an hour, but you really need to keep an eye on it as it will dry out quickly.

Makes 1 (very) large loaf