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Herbed Yeast Bread

 Herbed Yeast Bread
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!
80 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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
  • 1/4 cup butter, melted
  • 2 teaspoons garlic salt
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dill weed
  • 1/4 teaspoon dried oregano


  • 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

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Herbed Yeast Bread (continued)

Directions (continued)

  • 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.