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Category: BREADS
Prep Time: Cook Time: Total Time:
1 1/4 cups warm water (105 to 115 degrees)
2 packages active dry yeast
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
1 teaspoon salt
3 1/2 to 4 1/2 cups all-purpose flour
1 egg
1 cup grated parmesan cheese
1 egg white, lightly beaten
Additional black pepper (optional)
Instructions:
Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, parmesan and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to crease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch down dough. Remove dough to lightly floured surface and divide into 3 equal pieces. Roll each piece into a 28-inch rope. Braid the ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Brush loaf with egg white. Sprinkle with additional pepper, if desired. Bake at 375 degrees for 25 to 30 minutes until done. Remove from sheet; let cool on wire rack.
Serves 10 to 12.
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Parmesan Pepper Wreath
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Category: BREADS
Prep Time: Cook Time: Total Time:
1 1/4 cups warm water (105 to 115 degrees)
2 packages active dry yeast
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
1 teaspoon salt
3 1/2 to 4 1/2 cups all-purpose flour
1 egg
1 cup grated parmesan cheese
1 egg white, lightly beaten
Additional black pepper (optional)
Instructions:
Place 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, parmesan and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to crease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch down dough. Remove dough to lightly floured surface and divide into 3 equal pieces. Roll each piece into a 28-inch rope. Braid the ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Brush loaf with egg white. Sprinkle with additional pepper, if desired. Bake at 375 degrees for 25 to 30 minutes until done. Remove from sheet; let cool on wire rack.
Serves 10 to 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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