Parmesan Bubble Loaf

1 package active dry yeast

¼ cup warm water (105 to115°)

¾ cup lukewarm milk (scalded then cooled)

¼ cup sugar

1 teaspoon salt

1 egg

¼ cup margarine or butter

3½ to 3¾ cups all-purpose flour

½ cup margarine or butter, melted

1¼ cups grated Parmesan cheese (about 5 ounces)

Guacamole Dip (below)

Sliced fully cooked smoked ham

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, ¼ cup margarine 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 surface; 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, 10 X 4 inches, with aluminum foil; grease. Punch down dough. Turn onto lightly floured surface; divide into 24 equal pieces. Dip each piece into melted margarine, roll in Parmesan 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. Serve warm with Guacamole Dip and thin slices of ham. Serve a mustard sauce as a dip for the ham if desired.

GUACAMOLE DIP

2 avocados, cut up

1 medium onion, finely chopped

1 or 2 green chilies, finely chopped (about ½ cup)

1 tablespoon lemon juice

1 teaspoon salt

½ teaspoon coarsely ground pepper 

½ teaspoon ascorbic acid mixture

1 medium tomato, finely chopped (about ¾ cup)

Beat avocados, onion, chilies, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. About 2 cups dip.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993