Sesame Twist Bread Recipe

This recipe is my version of Pillsbury’s Onion Lover’s Twist from The Complete Book of Baking, 1993. I changed a few things around to satisfy my taste buds. One of the things I love about this bread is that you don't have to knead it!!! I love this bread with the onions, but my husband doesn't. This recipe makes two loaves, so I put onions in the filling for one and not the other.

Sesame Twist Bread

BREAD
4 cups bread flour or all-purpose flour
1/4 cups sugar
1 1/2 tsp salt
2 1/4 tsp active yeast
3/4 cup water
1/2 cup plain Silk
1/4 cup Smart Balance Buttery Spread
1 Egg’s worth of Egg Replacer, prepared per directions on box

FILLING
1/4 to 1/2 cup Smart Balance Buttery Spread, depending on how buttery you want it
1/2 to 1 cup chopped onions (may be omitted if you don’t like onions)
1/4 cup Parmesan Cheese
1/8 to 1/4 cup Sesame Seeds
1/2 tsp garlic salt

In a large bowl, combine 2 cups flour, sugar, salt, and yeast; blend well. In a microwavable bowl heat water, Silk, and 1/4 cup margarine until very warm (120 to 130 degrees F) about 1 to 2 minutes. Immediately add warm liquid and prepared Egg Replacer to flour mixture. With electric mixer blend at low speed just until moistened; then beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 cups flour to form a soft dough - may need slightly more to have a non-sticky dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes. (You can preheat oven to 250 degrees F while preparing dough then turn off the oven and leave a bowl of warm water on the lower rack of the oven and place bowl of dough on upper rack.)

Grease large cookie sheet. Melt 1/4 to 1/2 cup margarine in microwavable bowl. Stir in remaining filling ingredients. Set aside. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; spread each half with filling. Cut each rectangle into three 9x4-inch strips. Starting with 9-inch side, roll up each strip; attempt to pinch edges and ends to seal (I’ve never been able to get mine to seal.) On a greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolled strips for second loaf. Cover; let rise in warm place until light and doubled in size, approx. 30 minutes.

Heat oven to 350 degrees F. Uncover dough. Bake about 30 minutes or until golden brown and loaves sound hollow when thumped. Immediately remove from cookie sheet and cool on wire rack.