Parsley Bread

1 pk active dry yeast, or 1 Tbspn
1 c warm water, 105 to 115 degrees
1 T sugar
2 T vegetable oil
1 t salt
1/2 c wheat germ
1/4 c dry milk
2 1/4 c flour, up to 3 cups
Filling
1 c parsley, chopped
1/4 c green onions, chopped
2 ea garlic, minced
1/2 t black pepper
2 T soft butter (or oleo)
2 T djon style mustard

Dissolve yeast in water with sugar. When yeast begins to work, add oil, salt, wheat germ, dry milk & flour.
Mix well & knead until a soft dough is formed.
Place in a greased bowl, cover & let rise until light, up to 1 hour.

Meanwhile, mix together filling ingredients until well blended. Cut the dough in half. Roll each half into a rectangle 1/4" thick. Spread with filling. Roll up tightly tapering the ends. Make 3-4 gashes in the top of ach loaf. Let rise about 30 minutes or until loaves are puffy. Bake at 375 degrees for 30 minutes or until golden. Cool on rack.