Witch’S Broomstick Bread

• 2 teaspoons active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 2 tablespoons butter, melted, divided
• 1/2 cup shredded Italian cheese blend
• 1/2 cup shredded Parmesan cheese, divided
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 jar (24 ounces) meatless spaghetti sauce, optional

1. In a large bowl, dissolve yeast in warm water. Add the olive oil, sugar, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Remove a third of the dough; cover and set aside. Roll remaining dough into a 10-in. circle. Transfer to a parchment paper-lined
4. .
5. Brush 1 tablespoon butter over bottom half of circle to within 1/4 in. of edges. Sprinkle with Italian cheese blend, 1/4 cup Parmesan cheese, poppy seeds, garlic powder, oregano and pepper flakes. Fold dough over filling. Using scissors or a pizza cutter, cut dough into 1/2-in.-wide strips to within 1/2 in. of fold; twist and curl strips into a brush.
6. Shape remaining dough into an 12-in. rope. Twist dough and place above brush for a handle. Brush remaining butter over dough. Sprinkle with remaining Parmesan cheese.
7. Bake at 350u0b0 for 30-35 minutes or until golden brown. Serve with spaghetti sauce if desired.

active dry yeast, water, olive oil, sugar, salt, flour, butter, italian cheese, parmesan cheese, poppy seeds, garlic, oregano, red pepper, spaghetti sauce

Taken from www.tasteofhome.com/recipes/witch-s-broomstick-bread/ (may not work)