Round Herb Loaf

 

1 package active dry yeast 1/4 cup warm water 1 1/4 cups warm milk 2 tablespoons vegetable oil 1 egg 2 tablespoons granulated sugar 1 1/2 teaspoons salt 3 cups flour 1/3 cup melted butter 2 tablespoons grated Parmesan cheese 1 tablespoon sesame seed 1/2 teaspoon garlic salt 1/2 teaspoon paprika

Grease a 2−quart casserole. Dissolve yeast in warm water. Let stand a few minutes. Add milk, oil, egg, sugar and salt, mixing well. Gradually add flour. Knead briefly on a lightly floured board. Let rise until doubled in bulk.

Punch down dough. Pinch off walnut−size balls of dough; dip in melted butter. Place in 1 layer in casserole.

Mix cheese, sesame seed, garlic salt and paprika. Sprinkle one−half of this mixture over the layer of dough. Proceed in the same manner with the remaining dough; pour remaining butter over dough; sprinkle with the remaining herb mixture. Let rise until almost doubled.

Bake at 400 degrees F for 25 to 30 minutes in an ovenproof glass casserole with a rounded bottom.

Cool in casserole for 5 to 10 minutes. Serve warm.