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Scarborough Fair Herb Bread

 Scarborough Fair Herb Bread
Our dinner group hosted a meal with the theme of Parsley, Sage, Rosemary and Thyme, which are mentioned in Simon & Garfunkel's "Scarborough Fair" song. Those herbs fabulously flavor this delightful bread.—Laurel Leslie, Sonora, California
32 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling


  • 6 cups all-purpose flour
  • 3 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons each minced fresh sage, rosemary and thyme
  • 2-1/2 cups warm water (120° to 130°)
  • 1 tablespoon butter, melted


  • In a large bowl, combine 4 cups flour, yeast, sugar, salt and herbs.
  • Add water; beat until smooth. Stir in enough remaining flour to form
  • a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Shape into two loaves. Place in greased 9-in. x
  • 5-in. loaf pans. Cover and let rise until nearly doubled, about 30
  • minutes.
  • Bake at 350° for 30-35 minutes or until lightly browned. Remove
  • from pans to wire racks to cool. Brush with butter. Yield: 2 loaves
  • (16 slices each).

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Scarborough Fair Herb Bread (continued)

Nutritional Facts: 1 slice equals 95 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 151 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.