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French Onion Whole Wheat Twist
Two large loaves with a familiar, delicious flavor.
2 twists, about 10 servings each
1 hour 30 minutes
1-1/4 cups warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
3 cups whole wheat flour
2 tablespoons granulated sugar
2 teaspoons salt
1/2 cup prepared French onion dip
5 eggs, divided
2-1/4 to 2-3/4 cups all-purpose flour
2 tablespoons chopped ranch flavored almonds OR sunflower seeds
1/4 teaspoon smoked paprika
Dissolve yeast in warm water in a large mixer bowl and let sit 5 minutes to soften yeast. Add whole wheat flour, sugar, salt, dip and 4 eggs; beat for 2 minutes. Gradually add enough all-purpose flour to form a soft dough. Knead for 8 to 10 minutes on lightly floured surface. Place in greased bowl turning once to coat; cover and let rise in a warm, draft-free place for 1 hour or until doubled.
Punch down and divide into 4 pieces. Form each piece into a 12-inch long rope. Twist 2 ropes together and place on a parchment lined baking sheet. Repeat with remaining two ropes. Brush each with a beaten egg; sprinkle evenly with almonds and paprika. Cover and let rise for 30 minutes or until double.
Bake in preheated 350°F oven for 30 minutes, until golden brown. Cool on a wire rack.