Parmesan Pepper Wreath
Makes 1 loaf.
1-1/4 cups warm water (100 to 110oF)
2 envelopes FLEISCHMANN’S Active Dry Yeast
2 tablespoons sugar
1-1/2 teaspoons SPICE ISLANDS Medium Grind Black Pepper
1 teaspoon salt
3-1/2 to 4-1/4 cups all-purpose flour
1 cup grated Parmesan cheese
1 egg white, lightly beaten
Additional SPICE ISLANDS Medium Grind Black Pepper, optional
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, Parmesan cheese, and enough remaining flour to make soft dough. 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.
Punch dough down. Remove dough to lightly floured surface; divide into 3 equal pieces. Roll each piece 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.
Brush loaf with egg white. Sprinkle with additional pepper, if desired. Bake at 375oF for 25 to 30 minutes or until done. Remove from sheet; let cool on wire rack.
Serving size: 1 slice (1/16 of recipe)
calories 153; total fat 2g; saturated fat 1g;
cholesterol 18mg; sodium 262mg; total carbohydrate 25g; dietary fiber 1g; protein 7g.