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Herb Bubble Bread

From: anita_soekarno@plato.nwu.edu (Anita Soekarno)
Date: 24 Sep 1993 11:58:26 GMT

Yields one large round loaf

3 - 3.5 c flour
2 T sugar
1.5 t salt
1.25 oz yeast (1 pkg)
1.25 c milk
2 T vegetable oil
1 egg
0.33 c melted butter or margarine
2 T Parmesan
1 T sesame seeds
1 t garlic salt
0.55 t paprika
0.5 t parsley
0.5 t rosemary
0.5 t thyme

Lightly grease a 2 - 2.5 qt deep round casserole

In a large bowl combine 1 c flour, sugar, salt and yeast

In small saucepan heat milk and vegetable oil until very warm (120 -130!F)

Add egg and warm liquid to flour mixture.  With electric mixer beat 30 sec
at low speed, 3 min at medium speed

With wooden spoon stir in remaining flour to make a soft dowgh

Turn dough out onto lightly floured board.  Knead until smooth and elastic,
about 1-2 min

Place dough in warm greased bowl, turning to grease top.  Cover; let rise
in warm place, free from draft, until doubled in bulk, 45-60 min

Punch down dough.  Pinch off walnut-size balls of dough and dip in melted
butter.  Place in prepared casserole forming one layer

Combine cheese, seeds, garlic salt, paprika, and herbs.  Sprinkle half over
layer of bubbles.  Make a second layer of buttered bubbles; pour remaining
butter over bubbles, sprinklre with remaining seasoning mixture

Cover; let rise in warm place, free from draft, until light and bubbles
almost reach top of casserole, 30 - 45 min

Just before rising time is up, preheat oven to 400!F.  Bake 25-30 min, or
until top sounds hollow when lightly tapped.

Cool in pan 10 min; loosen from pan with spatula and remove; serve warm