| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 2 | Loaves frozen white bread dough, thawed | |
| 1/3 | c | Butter, melted |
| 1/4 | ts | Basil |
| 2 | tb | Chopped parsley |
| 1 | sm | Onion, finely chopped |
| 5 | Cloves garlic, finely minced |
INSTRUCTIONS
Cut dough into pieces the size of a walnut. Place half the pieces into a greased 10-inch Bundt pan. Combine melted butter, basil, parsley, onion and garlic and pour half of it over dough in pan. Make a second layer of dough with the remaining pieces and drizzle remaining garlic-onion butter over it. Cover and let rise until double, about 1 1/2 hours. Bake at 375F until golden brown, about 30-35 minutes. Cool in pan 10 minutes; remove from pan and serve bottom side up. For serving, loaf can be sliced or pulled apart into sections. NOTES : Can also be made in two 9x6-inch loaf pans. Recipe by: Akron Beacon Journal May 1982 Posted to MC-Recipe Digest V1 #467 by Nancy Pallotta <nancee@neo.lrun.com> on Feb 02, 97.
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