 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 14 |
|
This recipe came from Wilton for use in their 2-piece lamb shaped pan. Cooking time includes a 30 minute rise. If you like, you can garnish the lamb-shaped bread with a stem of fresh rosemary around its neck and some fresh edible flowers around the base. Ingredients:
4 -4 1/2 cups all-purpose flour |
1/3 cup sugar |
1/2 teaspoon salt |
2 1/4 teaspoons fast rising yeast (.25 oz package) |
5 tablespoons butter, cut into small pieces |
1/2 teaspoon dried rosemary, crushed |
1/3 cup hot water (120-130 f) |
1 egg |
1/2 cup dried fruit, diced |
Directions:
1. Grease pan.
2. In a large bowl, add 2 cups flour, sugar, salt, yeast, butter and rosemary. Mix until ingredients are combined.
3. Gradually add the hot water and continue stirring until the butter is melted.
4. Add egg. Beat well.
5. Stir in dried fruit bits and enough remaining flour to make a soft dough.
6. Knead dough on lightly floured surface for about 8 to 10 minutes, or until dough is smooth and elastic.
7. Place in back of prepared pan. Tie top of pan over bottom with string.
8. Let the dough rise 30 minutes, or until doubled in size.
9. Preheat oven to 350°F
10. Bake bread 35 to 40 minutes or until lightly browned. Remove from pan and cool.
|
|