Servings: 16
Yield: 1 ring
Categories: Braids and Wreaths, Fleischmann's Yeast, Yeast Bread
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons fines herbes or sweet basil
1 teaspoon salt
3/4 cup water
1/4 cup milk
3 tablespoons butter or margarine
1. In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons fines herbes and salt. Heat water, milk and 2 tablespoons butter until very warm (125 to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces; roll each to 24-inch rope; braid ropes. Place braid on greased baking sheet. Form into ring and pinch ends to seal; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan. Let rise 15 minutes.
3. Bake at 400ºF for 25 minutes or until done. Melt remaining butter; brush on ring. Sprinkle with remaining fines herbes. Remove from sheet; cool on wire rack.
Yield: 1 ring
Categories: Braids and Wreaths, Fleischmann's Yeast, Yeast Bread
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons fines herbes or sweet basil
1 teaspoon salt
3/4 cup water
1/4 cup milk
3 tablespoons butter or margarine
1. In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons fines herbes and salt. Heat water, milk and 2 tablespoons butter until very warm (125 to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces; roll each to 24-inch rope; braid ropes. Place braid on greased baking sheet. Form into ring and pinch ends to seal; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan. Let rise 15 minutes.
3. Bake at 400ºF for 25 minutes or until done. Melt remaining butter; brush on ring. Sprinkle with remaining fines herbes. Remove from sheet; cool on wire rack.
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