Prep 25 mins
Cook 30 mins
This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs. Prep time doesn't include rising Recipe Source TOH
- 7.08 g package active dry yeast
- 236.59 ml warm water (110 to 115 )
- 44.37 ml sugar
- 29.58 ml butter, melted
- 14.79 ml dried parsley flakes
- 7.39 ml dried basil
- 2.46 ml dried oregano
- 2.46 ml dried thyme
- 1.23 ml garlic powder
- 591.47-709.77 ml all-purpose flour
- In a large mixing bowl, dissolve yeast in water. Stir in the sugar, butter, parsley, basil, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat 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 loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
I used this recipe to make 8 big sandwich buns. I used the bread machine to do the mixed and kneading and the recipe handled it beautifully. To make it a little more diabetic friendly I used 50% whole wheat flour and I did add 1/2 a teaspoon of salt and doubled the garlic powder. The result was a batch of very well risen and delicious buns that will make great sandwich's. :D