Ingredients:
4 to 5 c. all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
1/4 c. sugar
1 tsp. salt
1 1/4 c. 2% milk
1/3 c. butter, cubed
2 eggs
FILLING:
1/2 c. butter, softened
1 garlic clove, minced
1/2 tsp. dried minced onion
1/2 tsp. dried basil
1/2 tsp. caraway seeds
1/4 tsp. dried oregano
1/8 tsp. cayenne pepper
Directions:
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. 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 filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9 inch rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
Place seam side down in two greased 9x5 inch loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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