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Herb Bread Recipe

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The ladies from our church have frequent bake sales, and this bread is always a hot item. It only takes one taste to understand why that's so!

This recipe is:

Diabetic Friendly

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Herb Bread Recipe

Prep: 20 min. + rising Bake: 40 min.

Yield: 40 Servings

20 40 60

Ingredients

3 cups whole wheat flour
5 to 5-1/2 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
3 tablespoons sugar
1 tablespoon salt
1 teaspoon dried sage
1/2 teaspoon dried marjoram
1 small onion, minced
3 tablespoons vegetable oil
3 cups warm water (120° to 130°)
Milk
2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, herbs, onion, oil and water. Beat with an electric mixer on low until moistened, then beat for 3 minutes at medium. By hand, stir in enough of the remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 hour. Punch dough down. Shape into two balls and place in two greased 2-qt. casseroles. Cover and let rise until almost doubled, about 45 minutes. Brush tops with milk and sprinkle with Parmesan cheese. Bake at 350° for 40-45 minutes. Remove from casseroles to cool on wire rack. Yield: 2 loaves (40 slices).

Nutritional Facts One serving (1 slice) equals 99 calories, trace fat (0 saturated fat), trace cholesterol, 63 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/4 starch.

Originally published as Herb Bread in Country Extra March 1992, p47

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Herb Bread

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(1-1) of 1 reviews

Reviewed on Jul. 02, 2010 by marebare1956

This is an excellent bread!!! Has a nice texture and smells wonderful while baking. Gave a loaf to a friend of mine who is a physicians assistant and she still talks about it.