¼ cup melted butter
1 cup warm water (105‑115º)
1 minced garlic clove
1 tsp sugar
1 tsp dried parsley leaves
1 tsp salt
¼ tsp salt
2½‑3 cups flour
⅛ tsp black pepper
In
mixing bowl, dissolve yeast in water.
Add sugar. Stir to dissolve. Let stand 3‑5 minutes or until yeast bubbles. Add salt.
Slowly stir in flour. After half
the flour is added, beat until very smooth and satiny. Then stir in enough flour to make a stiff
dough. Turn out onto lightly floured
board. Cover and let rest 10 minutes Knead about 5 minutes until smooth
satiny. Place dough into clean bowl that
has been greased. Turn dough over. Cover and let rise about 1 hour or until
doubled. Meanwhile, in small bowl mix
melted butter, garlic, parsley salt and black pepper. Turn risen dough out onto counter. Cut into walnut‑sized pieces. Dip into butter mixture. Place into buttered 10 inch, 1½ quart ring
mold, arranging dough to make an even layer. Let rise about 1 hour until
doubled. Bake at 375º for 25‑30 minutes.
