Preparation time: 35 mins plus chilling
Cooking time: 20 mins col
Difficulty: Easy - for beginners
Serves: 24 servings
â€¢1 package (1/4 ounce) active dry yeast
â€¢1/4 cup warm water (110° to 115°)
â€¢1 cup warm milk (110° to 115°)
â€¢1/4 cup canola oil
â€¢2 tablespoons honey
â€¢1 teaspoon salt
â€¢1 cup whole wheat flour
â€¢2-1/2 cups all-purpose flour
â€¢1 teaspoon each dried oregano, basil and rosemary, crushed
â€¢1-1/2 cups (6 ounces) shredded cheddar cheese
â€¢1/2 teaspoon dried parsley flakes
â€¢1/4 teaspoon garlic powder
â€¢1/4 teaspoon paprika
â€¢1 egg, lightly beaten
â€¢2 teaspoons sesame seeds
â€¢4 teaspoons grated Parmesan cheese
â€¢In a large bowl, dissolve yeast in warm water. Add the milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and refrigerate overnight.
â€¢ Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15-in. x 10-in. rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
â€¢ Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2-in. slashes at 2-in. intervals. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
â€¢ Brush each ring with egg; sprinkle with sesame seeds and cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 loaves (12 slices each).