Prep 2 hrs
Cook 30 mins
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. This bread sounds easy, and has a unique baking method (it goes into a cold oven). I think it would go very well with soup or stew.
- 1 tablespoon active dry yeast
- 1 cup lukewarm milk
- 1 teaspoon salt
- 2 large eggs, well beaten
- 1⁄3 cup butter or 1⁄3 cup shortening, melted and cooled
- 2 tablespoons liquid honey
- 1 tablespoon minced chives (or green onion tops)
- 1 tablespoon minced fresh parsley
- 2 teaspoons dried basil (or dried dillweed, or dried marjoram)
- 3 cups all-purpose flour
- In a mixing bowl, stir yeast into milk until dissolved.
- Beat in salt, eggs, melted butter, honey and all the herbs.
- Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough.
- Leave in bowl; cover bowl and let dough rise for one hour (or until doubled in bulk).
- Stir dough down and, with oiled hands, transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes.
- Place pan in a COLD oven; turn heat to 350F.
- Bake bread for 30 minutes, or until golden.