Herbed Mozzarella Round Recipe

Herbed Mozzarella Round Recipe photo by Taste of Home

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Served warm with soup or salad, this pretty bread is hearty enough to round out a quick meal during busy holidays.

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Herbed Mozzarella Round Recipe

Prep: 20 min. + rising Bake: 45 min. + cooling

Yield: 12 Servings

20 45 65

Ingredients

4-1/4 to 4-3/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm mashed potatoes (prepared with added milk and butter)
1/2 cup butter, softened
1 cup warm milk (110° to 115°)
3 cups (12 ounces) shredded mozzarella cheese
1 to 3 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
TOPPING:
1 egg
1 tablespoon milk
1 teaspoon poppy seeds

Directions

In a large bowl, combine 3 cups flour, yeast, sugar and salt. Add potatoes and butter. Beat in warm milk until smooth. Stir in enough remaining flour to form a firm dough. Beat for 2 minutes. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; turn onto a lightly floured surface. Roll into an 18-in. circle. Transfer to a lightly greased 14-in. pizza pan. Sprinkle cheese over center of dough to within 5-in. of edge. Sprinkle with thyme and rosemary. Bring edges of dough to center; twist to form a knot. Cover and let rise until doubled, about 30 minutes.
In a small bowl, combine egg and milk; brush over top. Sprinkle with poppy seeds. Bake at 350° for 40-45 minutes or until golden brown. Cool for 20 minutes before slicing. Serve warm. Yield: 1 loaf.

Nutritional Facts 1 serving (1 each) equals 352 calories, 16 g fat (10 g saturated fat), 65 mg cholesterol, 447 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Herbed Mozzarella Round in Country Woman Christmas Annual 2003, p19