Herb Bread
Diane T. Morris
The Morris Farm
Seaboard, NC
Prep Time: 30 minutes
Rising Time: 1½–2 hours
Baking Time: 25 minutes
Makes 2 large or 3 small loaves
2 cups milk
1½ cups water
5 Tbsp. sugar
2 pkgs. dried yeast
4 Tbsp. butter, softened
1–2 Tbsp. mixed dried herbs—oregano, thyme, and basil
7–8 cups all-purpose flour
1. Combine milk and water. Heat until very warm but not hot.
2. Stir in sugar and yeast. Let stand for 5 minutes.
3. Stir in butter, herbs, and 4 cups flour. Mix well.
4. Work in 3–4 cups flour until dough becomes thick and is no longer sticky.
5. Place on floured board and knead for 5 minutes, adding more flour if needed. Dough should be elastic and should not stick to your board or worktable.
6. Place dough in greased bowl, turning to grease top. Cover and let rise in a warm area until double in size, approximately 1 hour.
7. Punch down. Divide into 2 or 3 pieces. Roll out each into a rectangle and then roll up, jelly-roll fashion. Seal ends by pinching. Place in greased bread pans. Let rise just until dough reaches the top of the pans.
8. Bake at 375°F for 25 minutes. Remove bread from pans. Let cool on rack or slice and eat hot.
Variation 1: Use 5 cups bread flour and 3 cups whole wheat flour instead of 7–8 cups all-purpose flour.
Variation 2: Used dried dillweed and dill seeds instead of herbs listed.