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Herbed Mozzarella Round

 Herbed Mozzarella Round
Served warm with soup or salad, this pretty bread is hearty enough to round out a quick meal during busy holidays.
12 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling

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.

2 of 2

Herbed Mozzarella Round (continued)

Directions (continued)

  • 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.