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Herb Bread

Diabetic.Foodie's picture
  Salt 2 Teaspoon
  Thyme 1 Teaspoon
  Basil 1 Teaspoon
  Marjoram 1 Teaspoon
  Lemon rind 1 Teaspoon, grated
  Paprika 1⁄2 Teaspoon
  Dried parsley 1⁄2 Teaspoon
  Onion flakes 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Dough 1
  Dry yeast 2 Tablespoon (2 Package)
  Water 3 Cup (48 tbs) (Lukewarm)
  All purpose flour 8 Cup (128 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)

In a bowl, mix all ingredients for the herb mix; set aside.
To make the dough, dissolve the dry yeast in lukewarm water; allow to rest for 5 minutes or until foamy.
Add 3 c. (750 mL) of the flour; beat until smooth.
Beat in the herb mix; allow to rest for 5 minutes.
Work in 4 c. (1 L) of the flour.
Turn dough out onto lightly floured board; work in remaining flour. (If dough is too dry, add a small amount of water to your hands as you knead.
Dough should be smooth and elastic.) Place dough in well-greased bowl; turn once to coat both sides.
Cover and allow to double in size.
Punch dough down; divide into 36 balls.
Place in well-greased muffin tins.
Cover and allow to rise again.
Bake at 350°F (175°C) for 25 to 30 minutes or until done. (Tap the top of the loaf for doneness; sound should be hollow.) Be especially careful not to underbake.

Recipe Summary

Difficulty Level: 
Main Dish

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Herb Bread Recipe