| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | c | Water; warm (105~ – 115~) |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 2 1/2 | c | To 3 c all purpose flour |
| 1/4 | c | Butter or margarine; melted |
| 1 | lg | Garlic clove; minced |
| 1 | ts | Dried parsley |
| 1/4 | ts | Salt |
| 1/8 | ts | Fresh ground black pepper |
INSTRUCTIONS
PATTI - VDRJ67A In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour. After half the flour is added, beat until very smooth and satiny. Then stir in enough flour to make a stiff dough. Turn out onto lightly floured boars. Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and satiny. Place dough in a bowl that has been greased. Turn dough over. Cover and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix melted butter, garlic, parsley, salt and black pepper. Turn risen dough out onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1 hour or until doubled. Bake at 375~ for 25-30 minutes or until golden. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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