 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Served warm with soup or salad, this pretty bread is hearty enough to round out a quick meal during busy holidays. Ingredients:
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1 tablespoon sugar |
1 teaspoon salt |
1 cup warm mashed potatoes (prepared with added milk and butter) |
1/2 cup butter, softened |
1 cup warm milk (110° to 115°) |
3 cups (12 ounces) shredded mozzarella cheese |
1 to 3 teaspoons minced fresh thyme |
1 teaspoon minced fresh rosemary |
topping: |
1 egg |
1 tablespoon milk |
1 teaspoon poppy seeds |
Directions:
1. In a large bowl, combine 3 cups flour, yeast, sugar and salt. Add potatoes and butter. Beat in warm milk until smooth. Stir in enough remaining flour to form a firm dough. Beat for 2 minutes. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down; turn onto a lightly floured surface. Roll into an 18-in. circle. Transfer to a lightly greased 14-in. pizza pan. Sprinkle cheese over center of dough to within 5-in. of edge. Sprinkle with thyme and rosemary. Bring edges of dough to center; twist to form a knot. Cover and let rise until doubled, about 30 minutes.
3. In a small bowl, combine egg and milk; brush over top. Sprinkle with poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Cool for 20 minutes before slicing. Serve warm. Yield: 1 loaf.
|
|