Saturday, February 12, 2011

Garden Herb Bread

2 cups and 2 tablespoons all-purpose flour
1 tablespoon and 1 ½ teaspoons white sugar
1 package instant yeast
¾ teaspoon salt
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ cup and 2 tablespoons milk
¼ cup water
2 tablespoons butter
½ egg
1 ½ teaspoons butter, melted

In a large bowl, combine 1 ½ cups flour, sugar, undissolved yeast, salt, and herbs.

Heat milk, water, and 2 tablespoons butter until very warm (120-130 degrees F); stir in dry ingredients. Stir in egg and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface for 20 minutes.

Knead lightly for a minute. Shape dough in whatever shape you want. Then place on greased baking sheet. Cover and let rise in warm, draft-free place until it doubles in size (about 30 minutes).

Bake at 375 degrees F for about 30 minutes or until done (tap with spoon, if it sounds hollow, it’s done). Melt remaining butter and brush over loaf. Sprinkle with additional herbs if desired.

Remove from heat and let cool on wire rack.

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