Braided Onion Loaf

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg
1/4 cup sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour

Filling
1/4 cup butter, softened
3/4 cup dried minced onion
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt, optional
Melted butter

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds.

Roll each portion into a 20-in. x 4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side.

Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack. Makes 1 loaf.