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Herb Bread

Herb Bread
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!
40 ServingsPrep: 20 min. + rising Bake: 40 min.

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).
© Taste of Home 2013

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Herb Bread (continued)

Nutrition 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.
© Taste of Home 2013