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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Slices from these high, savory loaves always seem to vanish quickly from a buffet. An enticing combination of herbs makes a distinctive flavor folks rave about. Carol Forcum, Marion, Illinois Ingredients:
5-1/2 to 6-1/2 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
2 tablespoons sugar |
2 teaspoons salt |
1 cup water |
1 cup (8 ounces) plain yogurt |
3 tablespoons canola oil |
1 teaspoon dill weed |
1/2 teaspoon minced chives |
1/4 teaspoon each dried oregano, thyme and basil |
Directions:
1. In a large bowl, combine 2-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat water and yogurt to 120°-130°. Add to flour mixture; mix well. Stir in oil, herbs and enough of the remaining flour to form a stiff dough.
2. 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.
3. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (32 slices).
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