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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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It sounded good and I think it would be great paired with a hearty soup on a cold winter night. Ingredients:
butter ingredients |
1/2 cup land-lakes butter, softened |
2 tbsp grated parmesan cheese |
1 tsp italian seasoning |
bread ingredients |
2 1/2 cups all purpose flour |
1/3 cup parmesan cheese |
1 tbsp sugar |
2 tsp instant minced onion |
1 tsp baking soda |
1 tsp dried basil |
1/2 tsp salt |
1 cup sour cream |
1/3 cup milk |
1/3 cup chopped sun-dried tomatoes in oil |
1/4 cup land-lakes butter, melted |
topping ingredients |
1 egg white, slightly beaten |
2 tbsp grated parmesan cheese |
Directions:
1. Heat oven to 350 degrees.
2. Combine all butter ingredients in a small bowl and beat at low speed until creamy, scraping bowl often. Set aside.
3. Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil, and salt in a large bowl.
4. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened
5. Turn dough onto lightly floured surface and knead about 10 times or until smooth.
6. Divide dough in half.
7. Pat each half into 4 1/2-inch round loaf.
8. Place loaves 3 inches apart onto greased baking sheet.
9. Brush tops with egg white.
10. Sprinkle with 2 Tbsp Parmesan cheese.
11. Cut an X about 1/2-inch deep in top of each loaf.
12. Bake for 30 to 35 minutes or until golden brown.
13. Remove from baking sheet: cool completely.
14. Serve with prepared butter.
15. *Substitute for Italian seasoning: 1/4 tsp dried basil, 1/4 tsp dried marjoram, 1/4 tsp dried oregano, and 1/8 tsp dreid sage.
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