Crown Herb Bread
Using your favorite bread, roll, or challah dough recipe or even a defrosted purchased frozen dough you can turn it into this beautiful savory herbed center piece. We especially like to use this for Sukkot.
- Ready In:
- 3⁄4 cup olive oil
- 1 tablespoon garlic powder
- 2 tablespoons minced dried onion flakes
- 1⁄2 teaspoon salt
- 2 tablespoons dried parsley flakes
- 1 loaf your favorite bread dough
- In a large skillet over medium heat warm olive oil garlic powder and onion flakes. Saute for about 3 minutes until spices cook. Turn off heat, add parsley flakes and mix. [Don't be afraid to experiment with your favorite seasonings.].
- Divide dough into about 14 pieces. Coat each piece of dough with the herb mixture on all sides.
- In an ungreased tube pan, place pieces of dough in single file, side by side in a circle around pan. Do not stack dough on top of each other, squeeze them in if necessary. Pour remaining oil evenly over the top of the dough. Cover with a clean towel and let rise 2nd time according to dough recipe.
- Prepare oven by placing aluminum foil as a liner over lower rack to catch any drips. Preheat oven to 325 degrees F. Place dough on middle rack. Bake for 30-35 minutes or until golden. Bread will puff up like a big mushroom.
- Let cool in pan. When removing from pan, wrap with foil to secure bottom of bread so it won't fall apart.
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