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Home > Recipes > Breads > Round Bread

Round Bread

Submitted by: John Albert

Date submitted: 26 June 2012 at 13:51:48

Cover Recipe: "Round Bread."

Round Bread

Total Time:

1 hour 50 minutes

Originaly Yeild:

4 servings




16 oz,  1 package hot roll mix

200 ml,  warm water (120 to 130 degrees F)

1  egg

1 tbsp,  butter or margarine, softened

1.50 tsp,  garlic salt

0.50 tsp,  dried oregano

0.50 tsp,  paprika

50 g,  shredded Cheddar cheese

30 g,  chopped ripe olives, well drained

1  egg white, beaten


  1. In a large bowl traditionally used for making breads, place the hot roll mix and pour out the entire yeast. Mix well all the ingredients.
  2. Then add the warm water, egg and seasonings to the dough and stir constantly; beat for 2 minutes or until dough pulls away from sides of bowl.
  3. Turn onto a floured surface; knead the dough until it turns smooth and elastic. It may take about 5 minutes.
  4. Now, knead in cheese and olives. Place in a greased bowl, turning once to grease top.
  5. Cover the dough and keep it in a warm place until it gets expanded to double quantity, may take about 1 hour.
  6. Punch dough down. Press into a 12-in. pizza pan. Cover and let rise in a warm place until doubled, for about 30 minutes.
  7. With a sharp knife, make three or four slashes across top of loaf. Brush with egg white. Bake at 325 degrees F for 40-45 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

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