| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread, Yeast/sourd | 2 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | c | Warm water |
| 1 | c | Milk; 1% lowfat, scalded |
| 1 | tb | Sugar |
| 1 | tb | Butter or margarine |
| 2 | ts | Salt |
| 4 | c | All-purpose flour |
| Melted butter | ||
| 1 | ts | Dried marjoram |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried parsley |
INSTRUCTIONS
Combine yeast and warm water in large bowl. Let stand 5 minutes. In a saucepan, combine milk, sugar, butter and salt. Heat until butter melts. Stir into yeast mixture. Add 1 cup of the flour. Beat until dough is elastic. Gradually stir in about 2 1/2 cups more flour or until a stiff dough is formed. On a lightly floured surface, knead dough for 15 minutes. Place in greased bowl, turning once. Cover and let rise 1 hour in warm place until doubled. Punch down. Divide dough in half. Cut 1 half into 8 pieces. Shape each piece into a ball. Dip each ball into melted butter. Place balls side by side in 2 rows in greased 9 by 5-inch loaf pan. Sprinkle with herbs. Repeat with remaining dough in another loaf pan. Cover and let rise in warm place 45 minutes longer. Bake at 350 degrees for 45-55 minutes or until golden brown. Remove from pan and cool on wire rack. NOTES : You may use your favorite herbs in the quantities given. Recipe by: My Great Recipes (Recipe Card Set circa 1986) Posted to TNT Recipes Digest, Vol 01, Nr 959 by jaclyn@itexas.net (Jack Dickson) on Jan 23, 1998
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