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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 10 |
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This is a batter bread from the My Great Recipes collection-there is no kneading and it is baked in a tube pan. I seem to remember that the original recipe states it can be baked in 2 loaf pans instead, but I am sure baking time is reduced if you do. Have not varied this with other herbs, but I would imagine rosemary or dill would be good in this too. I included rising times in the prep time. Ingredients:
4 1/4 cups flour, divided |
1 tablespoon sugar |
1 1/2 teaspoons salt |
2 (1/4 ounce) packages dry yeast |
1 cup milk |
1 cup water |
1 tablespoon dried onion flakes |
2 teaspoons dried sage |
3 tablespoons butter |
Directions:
1. In a large mixer bowl, combine 2 cups of the flour, the sugar, salt and yeast.
2. In a medium saucepan, heat the milk, water, onion, sage and butter until warmed (butter need not melt completely). Add to dry ingredients.
3. Beat at high speed for 2 minutes. Stir in remaining flour on low, or by hand. Cover bowl and let rise in a warm place for 30 minutes.
4. Stir dough down and spoon into a greased tube pan, smoothing top. Cover and let rise for 30 minutes. Preheat oven to 375 degrees.
5. Bake in preheated oven for 35 minutes, or until top has browned and the bread sounds hollow when tapped.
6. Remove from pan and turn right-side up onto cooling rack. Brush with additional butter if desired.
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