DILLY BREAD RING

DILLY BREAD RING ©copyright – all rights reserved  Marci Arthur

Serves 16

.50 ounces live active yeast – Red Star

1-1/3 cups warm water (110 degrees to 115 degrees)

1/3 cup warm milk (110 degrees to 115 degrees)

6 tablespoons unsalted butter

1/3 cup sugar

2 eggs, beaten in small bowl with fork

1 cup sour cream

2 tablespoons fresh parsley, minced with scissors

1 tablespoon dill weed

2 teaspoons kosher salt

1-1/2 teaspoons fresh chives, minced with scissors

4-1/2 cups all purpose flour

1.      In a bowl of electric mixer, fitted with dough hook, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour.  Beat on low speed for 30 seconds.  Increase speed until on high for 3 minutes.  Stir in remaining flour (batter will be sticky).  Do not knead.  Cover and allow to rise in a warm place until doubled, about 1 hour.

2.    With a spoon sprayed with Pam or another vegetable spray, spoon dough down.  Spoon dough into a greased 10-inch tube pan.  Cover and allow to rise until doubled, about 45 minutes.  Bake at 375 degrees for 30-35 minutes or until golden brown.  Cover with foil loosely if top browns too quickly.  Cool for 10 minutes before removing from pan to a wire rack.

EQUIPMENT  NEEDED:  Measuring cups     Measuring spoons   Saucepan

Electric mixer fitted with dough hook         10-inch tube pan     Wire rack

Wooden spoon             Vegetable spray        Scissors