Cheddar wheat herb crescents
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Cheddar wheat herb crescents
Last updated 6/12/2012 12:47:50 AM. Recipe ID 8708. Report a problem with this recipe.
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      Title: Cheddar wheat herb crescents
 Categories: Breads
      Yield: 24 Servings
  2 3/4 c  Milk
      1 tb Sugar
      1 pk Active dry yeast
  5 1/2 c  Whole wheat flour
      2 ts Salt
      1    Eggs
      3 tb Butter
    3/4 c  Flour (approx)
  1 1/2 c  Grated cheddar cheese
           Egg wash
      2 tb Sesame seeds
    1/2 lb Butter
      1 tb Dried basil
      1 tb Dried oregano
           Lemon juice
  Have egg at room temperature. Heat milk to lukewarm. Soften butter.
  Stir the milk and sugar in a large bowl, sprinkle on yeast, let
  soften. Beat in 3 1/2 cups flour, cover, let rest 15 minutes. Beat in
  the salt and egg, then add the 3 T butter, a little at a time, as you
  stir in the remaining whole wheat flour. Turn out and knead on
  floured board 10 minutes. Place in greased bowl, turn, cover, let
  rise until double.
  Make herb butter with 1/2 lb butter, basil, oregano and a few drops of
  lemon juice.
  Punch down dough, gradually kneading in the cheese. Divide dough into
  fourths.  Roll each into a circle (keep dough not in use covered).
  Spread rolled dough with herb butter, cut into wedges, roll up, put
  on baking sheet.  Cover loosely.  Repeat with remaining dough. Let
  rise until almost doubled.  Brush with egg wash, sprinkle with a few
  sesame seeds.
  Bake at 375 degrees F, 25 minutes.
  Cooking Echo - May 1991 - Fred Peters

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Recipe ID 8708 (Apr 03, 2005)

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