Yield: 1 Servings
|5½ cup||Unsifted all-purpose or enriched white flour (up to 6-1/2)|
|1 tablespoon||Cracked black pepper|
|1½ teaspoon||Crushed red pepper|
|1 pack||Active dry yeast|
|3 tablespoons||Margarine plus 3 tablespoons melted margarine|
|3 tablespoons||Grated parmesan cheese|
In large bowl, thoroughly mix 2 cups flour, sugar, salt, black pepper, red pepper and the undissolve active dry yeast.
Combine water, milk and 3 tablespoons margarine in a saucepan. Heat over low heat until liquid is very warm, about 120 degrees to 130 degrees.
(Margarine does not need to melt.) Gradually add to dry ingredients, beating as you go with electric mixer at low speed. Beat 2 minutes at medium speed, scraping bowl occasionally. Add ¾ cup flour. Beat high speed 2 minutes, scraping bow occasionally. Stir in enough additional flour to make a stiff dough. Add remainder of flour with hands, working it into the dough.
Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free of drafts, for about 1 hour or until doubled in bulk. Punch dough down. divide in half. Cover. Let rise on board for 15 minutes. Roll one half into 12x8-inch rectangle. Brush with melted margarine. Cut into four equal strips, 8 inches long. Stack strips. Cut into four equal pieces, 2 inches wide. Place on edge in greased 9x5x3-inch loaf pan so layers form one long row down length of pan. repeat with remaining dough. Cover. Let rise in warm place for about 1 hour or until doubled in bulk.
Sprinkle tops with grated cheese. Bake at 400 degrees about 30 minutes or until done. Remove from pans and cool on wire racks.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ginger7461@...
on Sep 18, 1997