Email to Cat      

Thanksgiving: Four-Herb Pull-Apart Bread

Source of Recipe


Paula Deen



List of Ingredients



• One ¼-ounce package active dry yeast
  
• ½ cup sugar, divided
  
• 1½ cups warm milk (105° to 115° F), divided
  
• ½ cup vegetable oil
  
• 1 large egg
  
• ½ tsp dried parsley
  
• ½ tsp dried sage
  
• ½ tsp dried crushed rosemary
  
• ½ tsp dried thyme
  
• ½ tsp salt
  
• 4¾ cups bread flour
  






Instructions



1. In a small bowl, combine yeast, 1 teaspoon sugar, and ½ 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.
   
   
2. 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.
   
   
3. 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.