Cheddar Onion Twist

• 2 cups finely chopped onion
• 1 teaspoon dried whole basil
• 1 teaspoon dried whole oregano
• 1/4 cup unsalted butter, melted
• 6 cups bread flour, divided
• 2 packages active dry yeast
• 2 cups very warm whole milk (120u0b0 to 130u0b0)
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons bread flour, divided
• 1 egg, lightly beaten
• 1 teaspoon water

1. Saute onion, basil, and oregano in butter in a skillet over medium heat until onion is tender. Set aside. Combine 2 cups flour and yeast; stir. Add milk to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Add onion mixture, cheese, sugar, and salt. Stir in enough of the remaining 4 cups flour to make a soft dough.
2. Sprinkle 2 tablespoons flour over work surface. Turn dough out; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled.
3. Punch dough down; divide in half. Divide each half into 3 equal portions. Roll each portion into a 16-inch rope. Braid 3 ropes together on a greased baking sheet, pinching ends to seal; tuck ends under. Repeat procedure with remaining ropes.
4. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Combine egg and water; brush over loaves. Bake at 350u0b0 for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.)

onion, basil, oregano, unsalted butter, bread flour, active dry yeast, very, cheddar cheese, sugar, salt, bread flour, egg, water

Taken from www.myrecipes.com/recipe/cheddar-onion-twist (may not work)