Recipe by ForeverMama
I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!
- 4 -4 1⁄2 cups flour (divided)
- 2 (1/4 ounce) packages active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1⁄4 cup water
- 1⁄4 cup butter (or margarine)
- 2 tablespoons butter
- 1⁄2 cup minced onion
- 1 tablespoon minced parsley
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
- To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
- Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
- Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
- Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
- FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
- Once dough has doubled in size, punch it down.
- Knead several times to remove air bubbles.
- For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
- Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
- For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
- Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
- Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
- If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.