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Herbed Bread

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  Dried yeast 2 Tablespoon (2 Cakes)
  Milk 2 Cup (32 tbs), scalded, cooled to lukewarm
  Honey 3 Tablespoon
  Salt 1 Tablespoon
  Eggs 2 , beaten
  Oil 3 Tablespoon
  Nutritional yeast 1⁄2 Cup (8 tbs)
  Mixed herbs 1⁄2 Cup (8 tbs), minced
  Celery seeds 1 Tablespoon, ground
  Caraway seeds 1 Tablespoon, ground
  Dill seeds 1 Tablespoon, ground
  Whole wheat flour 8 Cup (128 tbs)

Soften cake or dried yeast in 1 cup milk with honey and salt.
Set in warm place.
Let rise for 15 minutes.
Add enough flour to make dough easy to handle, along with remaining ingredients.
Turn dough onto lightly floured board.
Let rest for 15 minutes; knead until smooth and elastic.
Oil, place in bowl, cover and let rise until double in bulk.
Punch down.
Shape into 2 loaves, and place in oiled bread pans.
Let rise again double in bulk.
Bake at 400° F. for 40 minutes.
Brush top with garlic butter, if desired, when bread is removed from oven.

Recipe Summary

Difficulty Level: 
Main Dish

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