Canape Bread

Source: The Pampered Chef

For the "Valtrompia" tubes

1/3 cup very warm water
1 teaspoon sugar
1 package yeast
1 cup milk
2 tablespoons butter, melted
1 1/4 teaspoons salt
3 to 4 cups flour

In measuring cup, stir warm water, sugar and yeast. Let stand for 5 minutes, stirring occasionally until mixture is foamy. Meanwhile, in large bowl stir together milk, butter, and salt. Next, add yeast mixture and stir all together. Add 2 1/2 cups of flour, blend together, then stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board, knead for 7 minutes, adding as much of remaining flour as necessary to form a smooth ball. Put into greased bowl, turn dough all around until greased all over. Cover with plastic wrap. Put in a warm draft-free place to rise until double in bulk.

Punch down. Divide dough in half, roll into a log 2 inches shorter than mold and insert in mold. Cap and bake at 400 degrees F for 60 to 70 minutes.

Remove from mold.

Recipe makes two loaves.

This makes a dense and crusty bread, ideal for hors d'oeuvres, etc. For a taste variation add one teaspoon sage, dill or other herbs to dough.