PULL-APART APPETIZER RING
3 1/2 to 4 cups all-purpose flour, divided use
3 tablespoons sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons Spice Islands Italian Herb Seasoning
1 teaspoon salt
3/4 cup warm milk (120 to 130 degrees F)
1/4 cup warm water (120 to 130 degrees F)
1/4 cup plus 3 tablespoons butter or margarine, softened, divided use
1 large egg
3 tablespoons Seed and Pepper Mix (recipe follows) or poppy seed
In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add milk, 1/4 cup warm water, and 1/4 cup butter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed.
With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Melt remaining 3 tablespoons butter. Grease 10-inch tube pan with 1 tablespoon of the melted butter. (If pan has removable bottom, line with foil before buttering.) Sprinkle 1 tablespoon Seed and Pepper Mix in bottom of pan.
Divide dough into 30 pieces. Roll each piece to ball. Dip 15 balls in melted butter and arrange in pan. Sprinkle with 1 tablespoon Seed and Pepper Mix. Dip remaining balls in butter; place in pan, making 2 layers of balls. Sprinkle with remaining Seed and Pepper Mix. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.*
WHEN READY TO BAKE:
Remove from refrigerator; uncover dough, and let stand 10 minutes.
Bake at 375 degrees F for 35 minutes or until done. If needed, cover with foil during last 15 minutes. Let cool in pan on rack for 20 minutes. Invert onto plate to serve.
SEED AND PEPPER MIX
In small bowl, combine: 1 teaspoon cracked black pepper and enough poppy seed, sesame seed, whole caraway seed, whole celery seed, and/or whole cumin seed to make 3 tablespoons.
*To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
Makes 1 ring
Source: Fleishmann's Yeast
3 1/2 to 4 cups all-purpose flour, divided use
3 tablespoons sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons Spice Islands Italian Herb Seasoning
1 teaspoon salt
3/4 cup warm milk (120 to 130 degrees F)
1/4 cup warm water (120 to 130 degrees F)
1/4 cup plus 3 tablespoons butter or margarine, softened, divided use
1 large egg
3 tablespoons Seed and Pepper Mix (recipe follows) or poppy seed
In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add milk, 1/4 cup warm water, and 1/4 cup butter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed.
With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Melt remaining 3 tablespoons butter. Grease 10-inch tube pan with 1 tablespoon of the melted butter. (If pan has removable bottom, line with foil before buttering.) Sprinkle 1 tablespoon Seed and Pepper Mix in bottom of pan.
Divide dough into 30 pieces. Roll each piece to ball. Dip 15 balls in melted butter and arrange in pan. Sprinkle with 1 tablespoon Seed and Pepper Mix. Dip remaining balls in butter; place in pan, making 2 layers of balls. Sprinkle with remaining Seed and Pepper Mix. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.*
WHEN READY TO BAKE:
Remove from refrigerator; uncover dough, and let stand 10 minutes.
Bake at 375 degrees F for 35 minutes or until done. If needed, cover with foil during last 15 minutes. Let cool in pan on rack for 20 minutes. Invert onto plate to serve.
SEED AND PEPPER MIX
In small bowl, combine: 1 teaspoon cracked black pepper and enough poppy seed, sesame seed, whole caraway seed, whole celery seed, and/or whole cumin seed to make 3 tablespoons.
*To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.
Makes 1 ring
Source: Fleishmann's Yeast
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