Ingredients
4 to 5 cups all-purpose flour1 package (1/4 ounce) active dry yeast1/4 cup sugar1 teaspoon salt1-1/4 cups 2% milk1/3 cup butter, cubed2 large eggs, room temperatureFILLING:1/2 cup butter, softened1 garlic clove, minced1/2 teaspoon dried minced onion1/2 teaspoon dried basil1/2 teaspoon caraway seeds1/4 teaspoon dried oregano1/8 teaspoon cayenne pepper
Preparation
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
