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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable.Christi Ross, Guthrie, Texas Ingredients:
4-1/2 teaspoons butter |
1/2 cup water |
1/2 cup sour cream |
3 tablespoons sugar |
1-1/2 teaspoons salt |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons active dry yeast |
vegetable mixture: |
1 cup chopped celery |
1 cup chopped green pepper |
1 cup chopped green onions |
1/2 butter, cubed |
6 bacon strips, cooked and crumbled |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In bread machine pan, place butter, water, sour cream, sugar, salt, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Meanwhile, in a large skillet, saute the celery, green pepper and onions in butter. Remove from the heat; stir in bacon and cheese.
2. When the cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide dough into 24 balls; dip into the vegetable mixture. Place in a greased 9-in. fluted tube pan. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 350° for 40-45 minutes or until golden brown. Yield: 8-10 servings.
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