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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 32 |
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This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn. Lillian Hatcher, Plainfield, Illinois Ingredients:
4 to 5 cups king arthur unbleached all-purpose flour |
1 package (1/4 ounce) active dry yeast |
1/4 cup sugar |
1 teaspoon salt |
1-1/4 cups 2% milk |
1/3 cup butter, cubed |
2 eggs |
filling: |
1/2 cup butter, softened |
1 garlic clove, minced |
1/2 teaspoon dried minced onion |
1/2 teaspoon dried basil |
1/2 teaspoon caraway seeds |
1/4 teaspoon dried oregano |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15-in. x 9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
4. Place seam side down in two greased 9-in. x 5-in. loaf pans.
5. 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. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
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