Yield: 1 Servings
|1 pack||Active dry yeast|
|1 tablespoon||Granulated sugar|
|¾ cup||Warm milk; (105-115)|
|3 tablespoons||Warm water; (105-115)|
|¾ cup||Butter; melted and cooled|
|1½ teaspoon||Oreagno; dried|
|4 cups||All-Purpose Flour; (up to 4-1/2)|
Here is a TNT Herb Bubble Loaf Recipe from American Home Baking 1.) In a large bowl, disolve yeast and sugar in warm milk and warm water.
Let stand until foamy, 5 to 10 minutes.
2.) Stir 6 tablespoons melted butter, salt and 1-½ teaspoons oreagno into yeast mixture. Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a stiff dough forms.
3.) On a floured surface, knead dough untill smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, truning to coat. Cover loosley with a damp cloth; let rise in a warm place until doubled, 1 hour.
4.) Punch down dough. Cover again; let rise in a warm place until almost doubled, 45 minutes.
5.) Grease a 9x5 inch loaf pan. Punch down dough. On a floured surface, roll dough into a long rope; cut into 17 eaqual pieces. Roll each piece into a ball; brush balls with remaining melted butter. Place rolls in prepared pan, arranging 2 rows of 6 rolls on the bottom, and 5 rolls down the center on the top.
6.) Brush rolls with beaten egg. Sprinkle with oreagno. Cover again; let rise in a warm place until dough reached top of pan, 30 minutes.
7.) Preheat over to 400 degrees. Bake rolls until golden, 30 minutes.
Transfer pan to wire rack to cool.
Posted to TNT Recipes Digest, Vol 01, Nr 960 by "The Fisher's" <fish@...> on Jan 23, 1998