 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. This bread sounds easy, and has a unique baking method (it goes into a cold oven). I think it would go very well with soup or stew. Ingredients:
1 tablespoon active dry yeast |
1 cup lukewarm milk |
1 teaspoon salt |
2 large eggs, well beaten |
1/3 cup butter or 1/3 cup shortening, melted and cooled |
2 tablespoons liquid honey |
1 tablespoon minced chives (or green onion tops) |
1 tablespoon minced fresh parsley |
2 teaspoons dried basil (or dried dillweed, or dried marjoram) |
3 cups all-purpose flour |
Directions:
1. In a mixing bowl, stir yeast into milk until dissolved.
2. Beat in salt, eggs, melted butter, honey and all the herbs.
3. Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough.
4. Leave in bowl; cover bowl and let dough rise for one hour (or until doubled in bulk).
5. Stir dough down and, with oiled hands, transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes.
6. Place pan in a COLD oven; turn heat to 350F.
7. Bake bread for 30 minutes, or until golden.
|
|