Parmesan Onion Twist

Ingredients

• 2 packages active yeast dry
• 1 teaspoon basil dried whole
• 2 tablespoons bread flour 
• 6 cups bread flour divided
• 1  egg white lightly beaten
• 0.8 cup no-salt-added chicken broth undiluted canned
• 2 cups onion finely chopped
• 1 teaspoon oregano dried whole
• 1 cup parmesan cheese freshly grated
• 2 cups very warm skim milk (120° to 130°)
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 

Equipment

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

Directions

1. Combine broth and oil in a nonstick skillet.
2. Place over medium heat until hot.
3. Add onion, basil, and oregano; saute until onion is tender.
4. Combine 2 cups flour and yeast; stir.
5. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed.
6. Add onion mixture, cheese, and sugar. Stir in enough of the remaining 4 cups flour to make a soft dough.
7. Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic.
8. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled.
9. Punch dough down; divide in half. Divide each half into 3 equal portions.
10. Roll each portion into a 16-inch rope. Braid 3 ropes together on a baking sheet coated with cooking spray, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
11. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
12. Brush with egg white.
13. 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.)