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Bundt&Reg; Pan Onion Bread

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Recipe Summary Bundt&Reg; Pan Onion Bread

My mom used to make this Bundt® bread for special occasions. She found her recipe and handed it down to me.

Ingredients | Bisquets Pan Mexicano

cooking spray

1 package active dry yeast

¼ cup warm water

4 cups all-purpose flour

½ cup hot water

½ cup milk

¼ cup salted butter, softened

¼ cup white sugar

1 large egg

1 ½ teaspoons salt

¼ cup salted butter

¼ cup instant minced onion

1 tablespoon grated Parmesan cheese

1 tablespoon sesame seeds

1 teaspoon ground paprika

1 teaspoon garlic salt

Directions

Spray a cookie sheet with cooking spray.

Dissolve yeast in warm water in a large mixing bowl. Add 2 cups flour, hot water, milk, butter, sugar, egg, and salt. Blend on low speed until moist, then beat on medium speed for 2 minutes. Stir in remaining flour by hand until a soft dough forms. Place on the prepared cookie sheet, cover, and let rise until doubled in size, 45 to 60 minutes.

Melt butter for filling in a small saucepan. Remove from heat and add onion, Parmesan cheese, sesame seeds, paprika, and garlic salt; mix well.

Spray a fluted tube pan (such as Bundt® with cooking spray.

Divide dough into golf ball-sized pieces. Place 1 layer of dough pieces in the prepared pan and top with some filling. Continue to later dough and filling until you've used them up. Cover with a piece of plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve warm or cool.

You can make the dough or in a pinch you can use two 1-pound loaves of frozen bread dough.

Margarine can be used in place of butter.

Info | Bisquets Pan Mexicano

prep: 15 mins cook: 35 mins additional: 1 hr 30 mins total: 2 hrs 20 mins Servings: 12 Yield: 12 servings

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