| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Dry yeast |
| 1/2 |
c |
Warm water |
| 1 3/4 |
c |
White flour |
| 1 |
pn |
Oregano |
| 2 |
pn |
Parsley |
| 3 |
pn |
Chives |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil,
sugar & salt. Allow to rest for 15 minutes.
Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently,
adding more flour if you need to. Let rest for 10 minutes. Knead again for
a short time.
Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for
20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to
cool in the pan for 5 minutes before turning out.
Anne Lerner, "Breads You Wouldn't Believe"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”