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Herb Casserole Bread

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 or margarine, divided
1 tablespoon grated Parmesan cheese, optional

In a large mixing bowl, combine 3 cups flour, sugar, yeast, salt,

Printed from tasteofhome.com Jul 4, 2008

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Herb Casserole Bread cont.

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.