| 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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