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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A succulent herb butter is the secret to this bread's irresistible richness. These lovely loaves disappear quickly. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
2 eggs |
1/3 cup shortening |
1/4 cup sugar |
1 tablespoon salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
herb butter: |
1/2 cup butter, softened |
1 garlic clove, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried minced onion |
1/2 teaspoon caraway seeds |
1/4 teaspoon dried oregano |
1/8 teaspoon cayenne pepper |
melted butter |
sesame or poppy seeds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, shortening, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion to 1/16-in. thickness; cut out ten 5-in. circles from each. Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough. Fold circles in half; set half aside.
4. For each loaf, start with one folded circle on a greased baking sheet with folded edge toward the right. Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat.
5. Form a second rectangular loaf from the reserved folded circles. Brush with butter; sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 30 minutes.
6. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves (16 slices each).
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