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1
In a large bowl, combine 5 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, and 1/4 cup water to 120u00b0-130u00b0; add to dry ingredients. Beat on medium speed for 2 minutes. Add 2 eggs, soup mix, butter, baking soda. remaining warm water and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Shape each into a 15-in. rope. Place three ropes on a greased
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4
; braid. Pinch ends to seal; tuck under. Repeat. Cover and let rise until doubled, about 1 hour.
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5
Beat egg and cold water; brush over dough. Sprinkle with sesame seeds. Bake at 350u00b0 for 35-40 minutes or until golden brown.
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6
In large skillet, saute onion in 1 tablespoon butter until golden brown. Add garlic; cook 1-2 minutes longer or until garlic is tender.
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7
In a large bowl, beat the cream cheese, onion mixture, parsley and remaining butter until creamy. Serve with bread.
