| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Not, Sent |
2 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
All-purpose flour (6 1/2 cups, if needed) |
| 2 |
pk |
Active dry yeast |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
Plain yogurt |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Dill weed |
| 1/2 |
ts |
Dried chives |
| 1/4 |
ts |
EACH dried oregano, thyme & basil |
INSTRUCTIONS
In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In
a small saucepan, heat water and yogurt to 120-130°. add to flour mixture;
mix well. Add oil, herbs and enough of the remaining flour to form a stiff
dough. Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour. Punch dough down;
shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and
let rise until doubled, about 1hour. Bake at 375° for 35-40 minutes or
until golden brown. Remove from pans to cool on wire racks.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1
#625 by The Taillons <taillon@access.mountain.net> on May 30, 1997
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