| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Loaf frozen bread dough |
|
|
Butter or margarine; melted |
|
|
Flour |
| 3 |
tb |
Parmesan cheese |
| 1 |
ts |
Dried chevril leaves |
| 1/2 |
ts |
Caraway seeds |
INSTRUCTIONS
PATTI - VDRJ67A
Brush frozen loaf with melted butter to prevent surface from drying. Cover
and thaw at room temperature for 2-3 hours. Cut dough into thirds. On
lightly floured surface, roll each portion into a long strand. Braid
strands. Coil braid into a spiral on greased baking sheet. Brush with more
melted butter. Sprinkle with cheese, chevril and caraway seeds. Let rise
about 1 hour in warm place, until doubled. Bake at 375~ for 25-30 minutes
or until golden brown. Remove from pan. Cool on rack. VARIATIONS: Sprinkle
bread with mix of 2 tbls dried minced onions, 1 tsp dried rosemary and 1/2
tsp dried thyme and 1/2 tsp marjoram. A second variation is to mix 1/2 cup
grated cheddar cheese and 1-1/2 tbls poppy seeds into the dough before
rolling the strands. Can really do almost anything you want with herbs and
spices and this bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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