| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
Dill Weed (I use Caraway seed) |
| 3 |
c |
Flour (up to 3-1/2) |
| 1 |
pk |
Active dry yeast |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
c |
Very warm water (120-130F) |
| 2 |
tb |
Butter |
| 1 |
|
Egg |
| 1/3 |
c |
Butter; melted |
INSTRUCTIONS
Using solid shortening, grease bunt pan, (non-stick pan, too). Sprinkle
with 1/2 dill weed. (Lightly spoon flour into measuring cups, level off.)
In large bow, blend 1 1/2 cups flour and next 6 ingredients. Beat 3 minutes
at medium speed. By hand, stir in remaining 1 2/3 to 2 cups flour. On
floured surface, knead until smooth, about one minute. Press or roll out to
15 x 12 inch rectangle. Using pastry wheel or sharp knife, cut dough into
diamond-shaped pieces by cutting into 1 1/2 to 2 inch strips diagonally
across dough. In shallow pan, melt butter. Dip each piece into the butter
and layer in prepared pan, overlapping pieces. Sprinkle each layer with
dill weed. Cover; let rise in warm place till light and doubled in size, 45
to 60 minutes. Preheat oven to 400F. Bake 20 to 25 minutes till deep golden
brown. Cool upright in pan 2 minutes, turn onto serving plate. Serve warm.
Makes one 10. pull-apart loaf.
Posted to Bakery-Shoppe Digest V1 #200 by nina-b@juno.com (nina l banks) on
Aug 24, 1997
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