Dilly Bread Ring Recipe
- 2 (.25 ounce) packages active dry yeast
- 1 1/3 cups warm water (110 degrees to 115 degrees)
- 1/3 cup warm milk (110 to 115 degrees F)
- 6 tablespoons butter or margarine, softened
- 1/3 cup sugar
- 2 eggs
- 1 cup sour cream
- 2 tablespoons minced fresh parsley
- 1 tablespoon dill weed
- 2 teaspoons salt
- 1 1/2 teaspoons minced chives
- 4 1/2 cups all-purpose flour
- In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- Stir dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.
