| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Active dry yeast |
| 1 |
c |
Water, warm 105~ – 115~ |
| 1 |
t |
Sugar |
| 1 |
t |
Salt |
| 2 1/2 |
c |
To 3 c all purpose flour |
| 1/4 |
c |
Butter or margarine, melted |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Dried parsley |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Fresh ground black pepper |
INSTRUCTIONS
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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