Thanksgiving: Four-Herb Pull-Apart Bread
Source of Recipe
Paula Deen
List of Ingredients
- One �-ounce package active dry yeast
- � cup sugar, divided
- 1� cups warm milk (105� to 115� F), divided
- � cup vegetable oil
- 1 large egg
- � tsp dried parsley
- � tsp dried sage
- � tsp dried crushed rosemary
- � tsp dried thyme
- � tsp salt
- 4� cups bread flour
Instructions
- In a small bowl, combine yeast, 1 teaspoon sugar, and � cup warm milk; let stand 5 minutes.
In a large bowl, combine oil, remaining sugar, 1 cup milk, egg, herbs, and salt; beat at medium speed with an electric mixer until smooth. Beat in yeast mixture. Gradually beat in enough flour to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place dough in a large greased bowl, turning to coat all around top. Loosely cover and let rise in a warm place (85� F), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; cover and let rest 10 minutes.
Lightly grease a 10-cup fluted pan. Shape dough into 1-inch balls, and place in prepared pan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
- Preheat oven to 350� F.
Bake 35 to 40 minutes, or until lightly browned, covering loosely with aluminum foil to prevent excess browning, if necessary. Let bread cool in pan 10 minutes. Invert pan onto a serving platter. Serve warm.
Makes 8 to 10 servings.
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