Caramelized Onion And Asiago Cheese Braid

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1/4 cup milk
• 2 eggs
• 2 egg yolks
• 1/4 cup vegetable oil
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 3 cups sliced onions (about 2 large)
• 1 teaspoon granulated sugar
• 1 teaspoon dried rosemary
• 1 tablespoon dijon mustard
• 1 1/2 cups shredded asiago cheese
• 1 egg, lightly beaten

Recipe

• 1 in large bowl, dissolve sugar in water. sprinkle in yeast; let stand for 10 minutes or until frothy. whisk in milk, eggs, egg yolks, oil and salt. with wooden spoon, stir in 3 cups (750 ml) of the flour to make soft dough.turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. place in greased bowl, turning to grease all over. cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.
• 2 filling: meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. let cool to room temperature.
• 3 grease baking sheet or line with parchment paper; punch down dough. turn out onto lightly floured surface. roll out into 14- x 12-inch (35 x 30 cm) rectangle. transfer to prepared pan. spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. sprinkle with 1 cup (250 ml) of the cheese. using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. repeat on other side, cutting diagonal strips in opposite direction. alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal. cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.
• 4 brush top with egg. bake in centre of 350°f (180°c) oven for 30 to 40 minutes or until puffed and golden. sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. serve warm or let cool completely on rack. (make-ahead: wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).