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Herb Casserole Bread Recipe

I'm a fairly experienced baker and have tried many recipes through the years. My family and I put this tried-and-true casserole bread at the top of our list. —Kelly Kirby, Westville, Nova Scotia

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Herb Casserole Bread Recipe

Prep: 30 min. + rising Bake: 35 min.

Yield: 16 Servings

30 35 65

Ingredients

4-1/2 to 5 cups all-purpose flour
1/4 cup plus 1 teaspoon sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1 cup milk
1/2 cup water
1/4 cup plus 2 teaspoons butter, divided
1 tablespoon grated Parmesan cheese, optional

Directions

In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, basil, thyme and garlic powder. In a saucepan, heat the milk, water and 1/4 cup butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining flour to form a stiff 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; turn onto a lightly floured surface. Shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Melt remaining butter; brush over dough. Sprinkle with parmesan cheese if desired. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 182 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 263 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Herb Casserole Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p56