I was going to post this recipe as a thanks to the folks that have helped me learn to adapt this site to my needs. This is an amazing bread that lookes and tastes wonderful. We love the filling and usually triple it and add much more (at least an additional 1/4 cup) parmesan to aid in soaking up the butter to make sealing the ropes easier. It is labor intensive, but worth every minute of effort. I always use poppy seeds for the filling and baste the loaf with butter and dust with more poppy seeds after the second rise.
Yay! Thanks for posting. This has been a family favorite for over 30 years! I look forward to it every year. It is sooo delicious.
Awesome. This was my first braided bread attempt and it turned out great, with a couple of flubs on my part. I also added the green onions (which is what I used) to the butter and microwaved them together. Bread was very tender and full of flavor. I only made 1 loaf but used all the filling and it truned out great. Thanks for a real impressive loaf of bread.
It IS ancient, lol!!!! I have this recipe on the original card since????? DECADES?? It is soo great! I DO make it using a garlic/Sharp Cheddar in the middle though.. heavier and more fattening but totally AWESOME for Winter with soup or salad!!!!!! A+++++
This turned out very well! I divided the dough to make three braids (330 g each), because I have a small oven. I cooked the onion a little in the microwave with the butter when melting it, just to take away some of the sharpness. I did need more filling for the three braids. The bread is light and the filling very nice. I just finished baking about half an hour ago, and am still enjoying the smell. Thank you very much for sharing this recipe with us.