Onion and Herb Twist

In 10-inch skillet over medium-low heat, in hot margarine or butter, cook onion about 15 minutes or until brown and very tender, stirring occasionally. Stir in rosemary and 1/2 teaspoon coarsely ground black pepper.

In large bowl, combine flour mixture and yeast from package of hot-roll mix. In cup, beat egg slightly. Refrigerate scant tablespoon egg for brushing on top of loaf later. Add onion mixture, 1 cup hot tap water (125 to 130 degrees F.), and remaining egg to flour mixture. Stir until dough pulls away from side of bowl and forms a ball.

On lightly floured surface, with floured hands, knead dough until smooth and elastic, about 5 minutes, working in a few tablespoons flour while kneading if necessary to reduce stickiness. Divide dough into 3 pieces; cover with bowl and let rest 5 minutes for easier shaping.

Grease large cookie sheet. With hands, roll each piece of dough into a 25-inch-long rope. Place ropes side by side and braid ropes loosely from center to each end. Pinch ends to seal. Tie braid into a loose knot and tuck ends under to make a round loaf. Place loaf on cookie sheet. Cover loosely with greased plastic wrap. Let rise in warm place (80 to 85 degrees F.) until almost double, about 30 minutes.

Preheat oven to 375 degrees F. Mix 1 teaspoon water with reserved egg; use to brush over loaf. Sprinkle loaf lightly with coarsely ground black pepper. Bake bread 25 to 30 minutes until golden and loaf sounds hollow when lightly tapped. Remove loaf from cookie sheet to wire rack. Cool slightly to serve warm. Or, cool completely to serve later.