| 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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