Ingredients

Instructions

  1. In a small skillet cook onion in butter til tender but not brown, 7 minutes. Cool.
  2. Mix together warm water yeast, 1 tbsp sugar, set aside to proof, about 10 minutes.
  3. In a food processer mix together flour, cooled onion, egg, cheese italian seasoning and 1/2 tsp salt.
  4. Add yeast and water mixture. Mix until forms a soft dough.
  5. Turn dough onto floured surface, knead 6-8 minutes.
  6. Shape into ball place in lightly greased bowl turn once to grease top. Cover and let rise in warm place for 1 1/4 hours.
  7. Punch down Turn out onto lightly floured surface and let rest for 10 minutes. This step is important. It makes the rope easier to work with.
  8. Lightly grease Baking sheet. Roll dough into a 48 inch long rope.
  9. On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
  10. Take one end in each hand and twist once at the point where the dough overlaps.
  11. Lift each end across to the edge of the circle opposite.
  12. Moisten the ends and tuck underneath. press to seal.
  13. Cover and let rise in a warm place 45 minutes.
  14. Stir together egg white and 1 tbsp water, brush onto bread sprinkle with coarse salt.
  15. Bake in 375 oven for 20 minutes, then loosely cover with foil and continue baking another 20-25 minutes.
  16. Remove from oven cool on wire rack.
  17. I serve this bread with a packaged cheese sauce, for dipping or spreading.