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Herbed Yeast Bread Recipe

One year I gave away these savory loaves instead of sweet treats. Our friends so enjoyed the change of pace that they were disappointed when they didn't receive this bread the next year. I haven't let them down since!

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Herbed Yeast Bread Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 80 Servings

30 20 50

Ingredients

2 tablespoons active dry yeast
3 cups warm water (110° to 115°), divided
1/4 cup butter, softened
4 eggs, beaten
1 cup sugar
2/3 cup instant nonfat dry milk powder
2 teaspoons salt
11 to 12 cups all-purpose flour
HERB BUTTER:
1/4 cup butter, melted
2 teaspoons garlic salt
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1/4 teaspoon dried oregano

Directions

In a bowl, dissolve yeast in 1 cup water. Add butter, eggs, sugar, milk powder, salt and remaining water; mix well. Beat in 8 cups flour until smooth. Stir in enough remaining flour to form a soft 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. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Combine herb butter ingredients; brush over circles. Fold in half with buttered sides out. Place circles with folded edge down in five greased 8-cup fluted tube pans or 8-in. x 4-in. loaf pans. Bake at 350° for 20-25 minutes or until golden brown. Yield: 5 loaves.

Nutritional Facts 1 serving (1 slice) equals 91 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 125 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Herbed Yeast Bread in Country Woman Christmas Annual 1999, p15