| 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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