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
- 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.
- 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.
|
Â
Â
Â
|