 |
Ingredients:
1 cup scalded milk
2 Tbsp sugar
2 1/2 tsp salt
1/4 cup shortening
1 cup lukewarm water (110 to 115 degrees)
2 1/4-ounce packages active dry yeast
7 cups sifted all-purpose flour
2 cups finely chopped parsley
2 cups finely chopped scallions
1 large clove garlic, minced
2 Tbsp butter
2 eggs, beaten
Salt and pepper to taste
Melted butter or salad oil
Instructions:
In a saucepan, scald the milk. Add the sugar, salt, and shortening. Cool to lukewarm. Pour the water into a bowl and add the yeast and stir. Add the milk to the dissolved mixture. Add 4 cups of flour and beat. Add the remaining flour. Stir and let stand for 10 minutes. On a floured surface, knead the dough until smooth. Place in a greased bowl and turn to grease the surface. Cover and let rise in a warm place until double. Punch down, turn out, let rest for 10 minutes. Grease two 9x5-inch pans. Cut the dough in half and shape into 2 balls. Roll each into a rectangle about 1/4-inch thick and 9 inches wide. In a saute pan, cook the parsley, scallions, and garlic in 2 tablespoons of butter until wilted. Cool. Reserve 2 tablespoons of beaten egg. Add the remaining egg to the vegetables. Season with salt and pepper. Brush the dough with the reserved egg. Spread the filling over the dough to within 1 inch of the edge and roll jellyroll fashion. Pinch the edges to seal. Place in the prepared bread pans seam side down. Brush the tops with melted butter or oil. Cover with waxed paper and let rise in a warm place until slightly higher in the middle than the edge (about 50 to 60 minutes). Cut gashes in the top of the loaves. Bake in a 400 degree oven for 1 hour. Turn out and cool on a rack.
|
|
Copyright © 1999 - 2004 Lanier Publishing International
|
|
|
