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Ingredients
3 3/4 cups all-purpose flour
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons vegetable oil
Herb Filling
1/4 cup butter (no substitutes), softened
1/3 cup minced fresh parsley
1 tablespoon minced chives
1 teaspoon garlic powder
1 teaspoon seasoned salt
Cornmeal
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Instructions
In a large mixing bowl, combine 1-1/2 cups flour, sugar,
yeast and salt. In a saucepan, heat the water and oil
to 120 degrees F-130 degrees F. Add to dry ingredients;
beat until well blended. Stir in enough remaining flour
to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine the butter, parsley, chives,
garlic powder and seasoned salt. Punch dough down. ;
turn onto a lightly floured surface. Roll into a 15-in.
x 12-in. rectangle. Spread filling to within 1 in. of
edges. Roll up jelly-roll style, starting with a short
side; pinch seam to seal. Grease a baking sheet and
sprinkle with cornmeal. Place loaf seam side down on
prepared pan.
With a sharp knife, make several shallow diagonal slashes
across top of loaf. Cover and let rise in a warm place
until doubled, about 1 hour. Bake at 375 degrees F for
30-35 minutes or until golden brown. Remove from pan
to a wire rack.
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