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Herb Casserole Bread
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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, 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
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Printed from tasteofhome.com Jul 4, 2008Copyright Reiman Media Group, Inc © 2008 |