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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is a rich, moist bread with an onion-poppy seed topping. It is wonderful with soup or salad and goes well with any meat. Prep time is approximate. Cook time only includes baking time. I got this recipe from one of my Amish cookbooks. Ingredients:
3 -4 medium white onions, chopped |
2 cups cold butter or 2 cups margarine, divided |
1 tablespoon poppy seed |
1 1/2 teaspoons salt |
1 1/2 teaspoons paprika |
1 teaspoon fresh coarse ground black pepper |
4 cups all-purpose flour |
1/2 cup cornstarch |
1 tablespoon baking powder |
1 tablespoon sugar |
1 tablespoon brown sugar |
5 eggs |
3/4 cup milk |
3/4 cup sour cream |
Directions:
1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
2. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
3. Remove from the heat; set aside.
4. In a bowl, combine the flour, cornstarch, baking powder and sugars.
5. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
6. Melt the remaining butter.
7. In a bowl, whisk the eggs, milk, sour cream and melted butter.
8. Make a well in dry ingredients; stir in egg mixture just until moistened.
9. Spread into a greased 10-inch springform pan.
10. Spoon onion mixture over the dough.
11. Place pan on a baking sheet.
12. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
13. Serve warm.
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