Veggie Bread Twist
Cook Time:
40 min
Prep Time:
10 min
Servings:
4
Oven Temp:
350°F
Ingredients
- 1 package active dry yeast
- ¼ cup of warm water
- 5 cups all-purpose flour
- ½ cup butter
- 1 cup warm milk
- ¼ cup of sugar
- 1-3/4 teaspoon salt
- 1 egg
- 1 cup minced onions
- 1 cup minced mushrooms
- 1 bell pepper
- 8 oz Philadelphia cream cheese
- ¼ cup sour cream
- 1 teaspoon black pepper
- 1 pod minced garlic
- 4 tablespoons of butter
Directions
Prepare Dough
- In a large mixing bowl dissolve yeast in warm water.
- Add Flour and mix.
- Melt butter and add milk, sugar, salt, and egg to the flour.
- Make a stiff dough, knead until smooth and elastic for 10 minutes.
- Place in a greased bowl, turn to grease top.
- Cover and let rise in a warm place for 1 hour.
Prepare Filling
- Sauté each onion, mushrooms, and bell peppers separately in the butter.
- Add garlic and black pepper to the sautéed vegetables.
Prepare Bread for Baking
- Punch dough down and divide the dough into 2 parts.
- On a lightly floured surface, roll dough into a 20 x 8 rectangles.
- Spread the filling on each to within half-inch of the edges.
- Roll the 20-inch sides to form a long rope.
- Twist the ropes together.
- On a lightly greased baking sheet form dough into a ring.
- Cover and let rise for 1 hour.
- Preheat oven to 350 degrees.
- Brush dough with egg and bake 40 minutes or until the toothpick comes clean.