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Dilly Bread Ring
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2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
6 tablespoons butter
1/3 cup sugar
2 eggs
1 cup (8 ounces) sour cream
2 tablespoons minced fresh parsley
1 to 2 tablespoons dill weed
2 teaspoons salt
1-1/2 teaspoons minced chives
4-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar,
eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds.
Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do
not knead. Cover and let rise in a warm place until doubled, about 1 hour. Stir
dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let
rise until nearly doubled, about 45 minutes. Bake at 375° for 30-35
minutes or until golden brown (cover loosely with foil if top browns too
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |