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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 80 |
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One year I gave away these savory loaves instead of sweet treats. Our friends so enjoyed the change of pace that they were disappointed when they didn't receive this bread the next year. I haven't let them down since! Ingredients:
2 tablespoons active dry yeast |
3 cups warm water (110° to 115°), divided |
1/4 cup butter, softened |
4 eggs, beaten |
1 cup sugar |
2/3 cup instant nonfat dry milk powder |
2 teaspoons salt |
11 to 12 cups king arthur unbleached all-purpose flour |
herb butter: |
1/4 cup butter, melted |
2 teaspoons garlic salt |
2 teaspoons dried parsley flakes |
1 teaspoon dill weed |
1/4 teaspoon dried oregano |
Directions:
1. In a bowl, dissolve yeast in 1 cup water. Add butter, eggs, sugar, milk powder, salt and remaining water; mix well. Beat in 8 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Combine herb butter ingredients; brush over circles. Fold in half with buttered sides out. Place circles with folded edge down in five greased 8-cup fluted tube pans or 8-in. x 4-in. loaf pans. Bake at 350° for 20-25 minutes or until golden brown. Yield: 5 loaves.
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