This is a delicious buttery yeast bread. It is relatively simple to make and is our familys' favorite. Feel free to substitue herbs, I usually do. The time is approximate.
- 4 1⁄2 teaspoons dry yeast
- 1 cup warm water
- 1 egg
- 1⁄3 cup sugar
- 1 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 3 tablespoons chopped fresh parsley (1 Tbsp. dried)
- 1 tablespoon chopped fresh basil (1 tsp. dried)
- 1 tablespoon chopped fresh thyme (1 tsp. dried)
- 1 1⁄2 teaspoons chopped fresh dill (1/2 tsp. dried)
- 1 1⁄2 teaspoons chopped fresh rosemary (1/2 tsp. dried)
- 1⁄4 cup melted butter
- 3 1⁄2 cups flour
- additional 2 tbsp. melted butter
- Dissolve yeast in the warm water.
- Mix together (using a spoon) the yeast mixture, egg, sugar, salt, Parmesan cheese, herbs, the 1/4 cup butter, and half of the flour (1 3/4 cup).
- Mix in the remaining flour and knead for 5 minutes. I always need to add quite a bit more flour to make it 'kneadable'; up to 1 cup depending on the flour brand. It has never harmed the finished product. Let rise until double, about 60-90 minutes.
- Lightly flour a cutting board or counter top. Punch down dough, then put in on the floured surface. Roll it into a 12-inch square. Brush with the additional 2 tablespoons melted butter. Cut into approximately 25 squares.
- Overlap the squares, butter side down, in a greased bundt pan. Let rise until double, approx 30-45 minutes.
- Bake at 375F for 20-25 minutes. Watch to keep the top from burning.
- Remove from oven and dump the bread onto a plate. Flip to another plate to turn it right side up. The squares that you made should seperate easily into perfect sized pieces.
- It's best served warm with butter.
This was really tasty. Made it tonight with the garlic dill potatoes off this site and a garlic parm chicken. The bread was really light and soft. I used my bread machine to make the dough and didn't need to add any more flour. My bundt pan is silicon, so i have to bake things with a cookie sheet... this makes some things not cook all the way in the center, and this was no exception. Not the fault of the recipe, but I may cut the heat and bake longer next time... Didn't want to burn it. My husband and son loved pulling chunks of this off the loaf, so I will definitely make this again! Thanks for sharing.