Cheddar Onion Twist

Ingredients

• 2 packages active yeast dry
• 1 teaspoon basil dried whole
• 2 tablespoons bread flour divided
• 6 cups bread flour divided
• 1  eggs lightly beaten
• 2 cups very warm milk whole (120° to 130°)
• 2 cups onion finely chopped
• 1 teaspoon oregano dried whole
• 2 teaspoons salt 
• 8 ounces sharp cheddar cheese shredded
• 2 tablespoons sugar 
• 0.3 cup butter unsalted melted
• 1 teaspoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• hand mixer
• aluminum foil

Directions

1. Saute onion, basil, and oregano in butter in a skillet over medium heat until onion is tender. Set aside.
2. Combine 2 cups flour and yeast; stir.
3. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed.
4. Add onion mixture, cheese, sugar, and salt. Stir in enough of the remaining 4 cups flour to make a soft dough.
5. Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic.
6. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled.
7. Punch dough down; divide in half. Divide each half into 3 equal portions.
8. Roll each portion into a 16-inch rope. Braid 3 ropes together on a greased baking sheet, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
9. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
10. Combine egg and water; brush over loaves.
11. Bake at 350 for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)