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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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They may look small, but these pint-sized loaves from CT's crafty home economists are big on flavor. The secret's the hearty seasonings and cheeses you mix right in. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
2 tablespoons sugar |
1 teaspoon garlic salt |
1 teaspoon salt |
1 teaspoon italian seasoning |
1/4 cup grated parmesan cheese |
1/4 cup grated romano cheese |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a bowl, dissolve yeast in water. Add sugar, seasonings, cheeses and 2 cups flour; beat until smooth Add enough 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. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from long side; seal well. Cut each into three 5-in. loaves; seal ends. Place seam side down on a greased baking sheet. Brush loaves with water. Cover with plastic wrap coated with cooking spray; let rise until nearly doubled, about 30 minutes With a very sharp knife, make three shallow diagonal cuts across top. Bake at 400° for 15-20 minutes or until golden. Remove from pan; cool on a wire rack Brush with butter. Yield: 6 mini loaves.
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