Parmesan Appetizer Loaf
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115°)|
|Lukewarm milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Shredded parmesan cheese||5 Ounce (2 Jars, 2 1/2 Ounce Each)|
|Guacamole||1⁄2 Cup (8 tbs)|
|Sliced cooked ham||1⁄2 Cup (8 tbs)|
Dissolve yeast in warm water.
Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 2 hours.
Line tube pan, 10x4 inches, with aluminum foil; grease.
Punch down dough.
Turn onto lightly floured board; divide into 24 equal pieces.
Dip each piece into melted butter; roll in cheese.
Place 12 pieces in pan in one layer.
Arrange second layer of 12 pieces on top of first.
Cover; let rise until double.
Heat oven to 375°.
Bake 35 minutes.
Remove from pan.