Recipe by Sandaidh
I got this recipe from a local newspaper 30 years ago. It was my first ever bread, and has been a consistent blue ribbon winner at the county fair. Because it takes about 2 hours, start to finish, I have "assembly lined" making large quantities. When the first loaf is in the second rising, begin the next loaf. I've made this with a mixer and dough hooks, and with a bowl and a wooden spoon.
Top Review by Aroostook
I can see why this recvipe won a ribbon at the fair! =) What a great bread. The herbs really came through especially when coming out of the oven! Any more great recipes that you need to post? Looking forward to them!!
- 4 cups flour
- 3 tablespoons sugar
- 3 tablespoons salt
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon thyme (leaves, not powder)
- 2 (2 ounce) packages active dry yeast (or 2 TBSP bulk yeast)
- 1 cup milk
- 1 cup water
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm.
- Butter or margarine does NOT need to melt.
- In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
- Stir dry ingredients to mix well.
- Add warm liquid ingredients and beat until well blended.
- Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
- Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
- Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
- Stir batter down and beat for about one minute, then pour into the loaf pan.
- Let rise, uncovered, for about 30 minutes, or until doubled.
- Bake at 375 degrees for 40 to 50 minutes.
- When done, remove from pan, cool and slice to serve.