Cheese, onion & hazelnut twist bread

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Ingredients / Lbs. Ozs. / Method

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DOUGH:

Dry yeast 1 oz.

Sugar 2 oz.

Water, 105-115 degrees F. 2 oz.

Combine. Stir until thoroughly dissolved.

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All-purpose flour 2 lb. 8 oz.

Whole wheat flour 1 lb. 4 oz.

Combine.

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Butter, softened 8 oz.

Salt 1 oz.

Add with 15 ozs. flour to yeast mixture. Mix at 2nd speed of 3Äspeed mixer until smooth. Gradually add enough remaining flour to make a soft dough. Mix until smooth and elastic.

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Egg wash, as needed

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FILLING:

Dehydrated chopped onion 4 oz.

Soak for about 5 minutes; drain and pat dry. Place in mixer bowl.

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Cream cheese, softened 1 lb.

Gruyere cheese, grated 1 lb.

Roasted hazelnuts, finely chopped

Add. Mix at 1st speed until well blended.

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Instructions: Proof dough until doubled in size. Divide into 8 pieces. Shape into 4x18in. rectangles. Spread about 5-1/2 0z. filling in center of each piece, in a strip 1-1/2 in. wide and 1 in. thick. Bring sides of dough up to enclose filling; pinch together. Smooth seam and elongate slightly. For each loaf, place two rectangles on parchment-linedsheet pan, seam side down. Pinch one end of each piece together; tuck under. Twist together to form a rope, keeping seam sides down. Pinch ends together and tuck under. Proof until almost doubled in size.

Brush with egg wash. Bake at 375_F until golden brown, about 30 minutes. Yields 4 32-oz. Ioaves.

Note: For smaller loaves, divide dough into 16 pieces and shape into 4ÄxÄ10Äin. rectangles. Spread about 234 oz. filling in center of each rectangle and bake until golden brown, about 15-20 minutes. Yields 8 16-oz. loaves.