1 1/4 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1 1/2 teaspoons medium ground black pepper
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 egg
1 cup grated Parmesan cheese (4-ounces)
1 egg white, lightly beaten
Additional medium grind black pepper, optional
Servings: 16 / Yield: 1 wreath
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, cheese and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide into three equal pieces. Roll each to 28-inch rope; braid ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Brush loaf with egg white. If desired, sprinkle with additional pepper. Bake at 375ºF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.
2 packages Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1 1/2 teaspoons medium ground black pepper
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 egg
1 cup grated Parmesan cheese (4-ounces)
1 egg white, lightly beaten
Additional medium grind black pepper, optional
Servings: 16 / Yield: 1 wreath
1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, cheese and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Punch dough down. Remove dough to lightly floured surface; divide into three equal pieces. Roll each to 28-inch rope; braid ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Brush loaf with egg white. If desired, sprinkle with additional pepper. Bake at 375ºF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.
