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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I work full-time and don't get to spend as much time in the kitchen as I'd like. So I often make an entire meal from scratch on Sunday. This tantalizing bread is usually on the menu. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
2 tablespoons butter, softened |
1 tablespoon sugar |
1-1/2 teaspoons salt |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
1/4 cup butter, melted |
2 tablespoons dried minced onion |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon garlic salt |
1/4 teaspoon celery seed |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff 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 45 minutes.
3. Punch dough down. Divide in half. Press each into a greased 9-in. pie plate. In a small bowl, combine melted butter and seasonings; brush over dough. Sprinkle with cheese. Prick dough several times with a fork. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (12 slices each).
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