Parmesan pepper wreath

1 loaf

Ingredients

Quantity Ingredient
1¼ cup Warm water (105 - 115 F)
2 packs Fleischmann's Active Dry
Yeast
2 tablespoons Sugar
1½ teaspoon Medium grind black pepper
1 teaspoon Salt
4 cups All-purpose flour
1 Egg
1 cup Grated Parmesan cheese
1 Egg white, lightly beaten
Additional black pepper, opt

Directions

1. Place ½ cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt, and 1 cup flour; blend well. Stir in whole egg, Parmesan cheese, 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 grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

2. Punch dough down. Remove dough to lightly floured surface; divide into 3 equal pieces. Roll each piece to 28-inch rope; braid 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.

3. Brush loaf with egg white. Sprinkle with additional pepper, if desired. Bake at 375 F for 25 to 30 minutes or until done. Remove from sheet; let cool on wire rack.

From "Best-Ever Breads" by Fleischmann's Yeast Typos courtesy of Wesley Pitts

Submitted By WESLEY PITTS On 12-29-94

Related recipes