3 ratings

Onion Lover's Twist

his recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1970

This delicious bread is made with a twist of onion. It makes for a great snack flavored with Parmesan cheese and sesame seed. 

Nan Robb of Huachucha City, Arizona, won the Pillsbury Bake-Off in 1970 with this bread recipe.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.


For the bread

  • 3 1/2 to 4 1/2 Cups Pillsbury BEST All Purpose or Unbleached Flour
  • 1/4 Cup sugar
  • 1 1/2 Teaspoon salt
  • 1 package active dry yeast
  • 3/4 Cups water
  • 1/2 Cup milk
  • 1/4 Cup margarine or butter
  • 1 egg

For the filling

  • 1/4 Cup margarine or butter
  • 1 Cup finely chopped onions
  • 1 Tablespoon grated Parmesan cheese
  • 1 Tablespoon sesame or poppy seed
  • 1/2 to 1 Teaspoon garlic salt
  • 1 Teaspoon paprika


For the bread

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130 F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.

See steps for filling.

Grease large cookie sheet.

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; cut each rectangle into three 9x4-inch strips.

Spread about 2 tablespoons onion filling over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.

On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.

Heat oven to 350 degrees F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.

For the filling

Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.