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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 24 |
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The spiral filling in this savory bread makes it an impressive addition to menus. When serving it with spaghetti or lasagna, try sprinkling a little Parmesan cheese on top. Ingredients:
5 to 6 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 teaspoons salt |
1 teaspoon sugar |
1 cup 2% milk |
3/4 cup water |
1/2 cup butter, cubed |
filling: |
1/2 cup butter, softened |
2 teaspoons dried basil |
2 teaspoons dill weed |
1 teaspoon dried minced onion |
1 teaspoon garlic powder |
Directions:
1. In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
3. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. x 8-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
4. Place seam side down in two greased 8-in. x 4-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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