Oregano Batter Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaves||2 Teaspoon|
|All-purpose flour||3 Cup (48 tbs)|
|Fennel seed||2 Teaspoon|
1 In a large mixing bowl, dissolve yeast in warm water.
2 In a pan, scald milk, allow to cool until lukewarm.
3 Pour milk, sugar, salt, oregano leaves, egg, oil and 2 cups of the flour to yeast.
4 Using an electric mixer, beat on high speed for 3 minutes (beat longer if beating by hand).
5 Blend in the remaining flour.
6 Set in a warm place free from draft and let rise until double in bulk, for about 1 hour.
7 Stir well.
8 In greased 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan, put the mixture.
9 Push the dough so that it fills the corners of pan.
10 Using oil, brush top lightly and sprinkle with fennel seed.
11 Set in a warm place and let rise until double in bulk, for about 30 minutes.
12 Bake in 375°Fahrenheit oven for 50 minutes.
13 Serve as desired.