60 | bountiful bread basket
HERBED CHEESE RING
evelyn bear, kingston, idaho
This savory cheese loaf is great sliced in thin
wedges to go with soup, salads or casseroles. I’ve
served it to large crowds and received many
compliments. One year, I gave it to our neighbor
for Christmas.
1 package (1/4 ounce) active dry yeast
1/4 cup warm water ( 110° to 115°)
1 cup warm milk ( 110° to 115°)
1/4 cup vegetable oil
2 tablespoons honey
1 egg
1 teaspoon salt
1 cup whole wheat flour
2-1/2 cups all-purpose flour
1 teaspoon each dried oregano, basil and
rosemary, crushed
FILLING:
1-1/2 cups ( 6 ounces) shredded cheddar
cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
TOPPING:
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese
1 In a large mixing bowl, dissolve yeast in
warm water. Add milk, oil, honey, egg, salt,
whole wheat flour, 1 cup all-purpose flour
and herbs; beat until blended. Stir in
enough remaining all-purpose flour to form
a soft dough. Cover and refrigerate
overnight.
2 Punch dough down and turn onto a floured
surface; divide in half. Roll one portion into
a 15-in. x 10-in. rectangle. Combine filling
ingredients; sprinkle half over dough. Roll
up jelly-roll style, starting with a long side;
pinch seams to seal.
3 Place seam side down on a greased baking
sheet; pinch ends together to form a ring.
With a sharp knife, cut 1/2-in. slashes at
2-in. intervals. Repeat with remaining dough
and filling. Cover and let rise in a warm
place until doubled, about 30 minutes.
4 Brush each ring with egg; sprinkle with
sesame seeds and Parmesan. Bake at 350°
for 20-25 minutes or until golden brown.
Remove from pans to wire racks.
Yield: 2 loaves.
ANISEED YEAST ROLLS
(PICTURED ABOVE RIGHT)
amy short, lesage, west virginia
These hard-crusted, golden-brown gems have a
mild anise flavor and a soft pillowy texture with a
sprinkling of aniseed on top.
5-1/4 to 5-3/4 cups all-purpose flour
3/4 cup packed brown sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry
yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
1 In a large mixing bowl, combine 2 cups
flour, brown sugar, salt, yeast and 3
teaspoons aniseed. In a saucepan, heat
water and butter to 120°- 130°. Add to dry
ingredients; beat just until moistened.
Add 5 eggs and 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.
