Herb Peel-Away Bread Recipe #373020
This is a delicious buttery yeast bread. It is relatively simple to make and is our familys' favorite. Feel free to substitue herbs, I usually do. The time is approximate.
by Dixie Vader
2½ hours | 2 hours prep
SERVES 25 , 25 small squares
- 4 1/2 teaspoons dry yeast
- 1 cup warm water
- 1 egg
- 1/3 cup sugar
- 1 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 3 tablespoons chopped fresh parsley (1 Tbsp. dried)
- 1 tablespoon chopped fresh basil (1 tsp. dried)
- 1 tablespoon chopped fresh thyme (1 tsp. dried)
- 1 1/2 teaspoons chopped fresh dill (1/2 tsp. dried)
- 1 1/2 teaspoons chopped fresh rosemary (1/2 tsp. dried)
- 1/4 cup melted butter
- 3 1/2 cups flour
- additional 2 tbsp. melted butter
- Dissolve yeast in the warm water.
- Mix together (using a spoon) the yeast mixture, egg, sugar, salt, Parmesan cheese, herbs, the 1/4 cup butter, and half of the flour (1 3/4 cup).
- Mix in the remaining flour and knead for 5 minutes. I always need to add quite a bit more flour to make it 'kneadable'; up to 1 cup depending on the flour brand. It has never harmed the finished product. Let rise until double, about 60-90 minutes.
- Lightly flour a cutting board or counter top. Punch down dough, then put in on the floured surface. Roll it into a 12-inch square. Brush with the additional 2 tablespoons melted butter. Cut into approximately 25 squares.
- Overlap the squares, butter side down, in a greased bundt pan. Let rise until double, approx 30-45 minutes.
- Bake at 375F for 20-25 minutes. Watch to keep the top from burning.
- Remove from oven and dump the bread onto a plate. Flip to another plate to turn it right side up. The squares that you made should seperate easily into perfect sized pieces.
- It's best served warm with butter.
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5 stars