Herb Bubble Bread
Yields one large round loaf
3 - 3 1/2 c flour
2 tbs sugar
1 1/2 tsp salt
1 1/4 oz yeast (1 pkg)
1 1/4 c milk
2 tbs vegetable oil
1/3 c melted butter or margarine
2 tbs Parmesan cheese
1 tbs sesame seeds
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp parsley
1/2 tsp rosemary
1/2 tsp thyme
Lightly grease a 2 qt deep round casserole.
In a large bowl combine 1 c flour, sugar, salt and yeast.
In small saucepan heat milk and vegetable oil until very warm (120 -130F).
Add egg and warm liquid to flour mixture. With electric mixer beat 30 sec
at low speed, 3 min at medium speed.
With wooden spoon stir in remaining flour to make a soft dough.
Turn dough out onto lightly floured board. Knead until smooth and elastic,
about 1-2 min.
Place dough in warm greased bowl, turning over to grease top. Cover; let rise
in warm place, free from draft, until doubled in bulk, 45-60 min.
Punch down dough. Pinch off walnut-size balls of dough and dip in melted
butter. Place in prepared casserole forming one layer
Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle half over
layer of bubbles. Make a second layer of buttered bubbles; pour remaining
butter over bubbles, sprinkle with remaining seasoning mixture.
Cover; let rise in warm place, free from draft, until light and bubbles
almost reach top of casserole, 30 - 45 min
Just before rising time is up, preheat oven to 400F. Bake 25-30 min, or
until top sounds hollow when lightly tapped.
Cool in pan 10 min; loosen from pan with spatula and remove; serve warm.