Dough
2 and 1/4 teaspoons dry yeast
2 tablespoons sugar
3/4 cup pareve milk, warmed
1 egg
1/4 cup Gefen Tomato Paste
3 tablespoons oil
1 and 1/4 teaspoon Haddar Kosher Salt
3 level cups high-gluten bread flour
Topping
1/2 cup (1 stick) margarine, melted
1 small onion, diced finely
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Prepare the Dough
In a large bowl, dissolve yeast and sugar in warm (but not boiling) parve milk. Allow to stand and proof five minutes.
Whisk in the egg, tomato paste, oil, and kosher salt.
Add in one cup flour and mix well. Add in remaining flour and knead by hand to form a soft, sticky dough (it will form quite easily). Do not add more flour, or your dough will be too dense.
Grease a large bowl and place dough inside. Spray the dough with cooking spray. Cover the bowl with plastic wrap and set aside to rise for 45 minutes, until the dough doubles in volume.
Prepare the Spice Topping
Melt margarine in a small saucepan. Add onion, garlic, and spices and stir well. Remove from heat.
Shape and Bake
Divide the dough into eight pieces. Cut each piece into thirds and form into golf-sized balls.
Spray a 10-inch (26-centimeter) tube pan with cooking spray. Dip each ball into the spice mixture and place around the tube pan.
Cover and allow to rise for another 30 minutes.
Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place the tube pan on the middle rack of your oven and bake for 25 minutes.
Cool in pan for five minutes, then transfer to a serving plate.
Tip:
If using a disposable tube pan, line with a piece of aluminum foil so the liquid doesn’t drip.