1 package of active dry yeast (15g)
1 cup of warm water
2 tablespoons of melted butter
1 tablespoon of grated Parmesan cheese
1 and 1/2 teaspoons of salt
2 tablespoons of chopped scallions
1 tablespoon of chopped fresh parsley
1 teaspoon of dried dillweed or dill
2 eggs
3 and 1/2 cups of all-purpose flour
Confectioner's sugar for dusting
1 package of active dry yeast (15g)
1 cup of warm water
2 tablespoons of melted butter
1 tablespoon of grated Parmesan cheese
1 and 1/2 teaspoons of salt
2 tablespoons of chopped scallions
1 tablespoon of chopped fresh parsley
1 teaspoon of dried dillweed or dill
2 eggs
3 and 1/2 cups of all-purpose flour
Confectioner's sugar for dusting
Dissolve the yeast in the warm water, then add the butter, Parmesan cheese, salt, scallions, parsley, dillweed or dill, and 1 egg
Mix well
Add the flour gradually, mixing well after each addition
Knead the dough on a floured surface until smooth
Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour
Divide the dough into 4 equal pieces
On a floured surface, roll out each piece into a square about 24cm on each side
Cut each square into 6 strips, each about 8cm long
Roll up each strip to form a bread loaf about 10cm in length
Place the loaves in a greased baking dish
Baste with the remaining egg, beaten
Dust with confectioner's sugar and salt to taste
Bake in a preheated oven at 200°C for 30 minutes, or until lightly golden
Yield: 24 bread loaves
84 calories per serving
