Italian Herb Bread
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 loaves
ingredients
directions
- In a medium saucepan heat milk and margarine until hot but not scalded.
- In large bowl, mix sugar, salt, dressing mix and shredded wheat. Stir in milk mixture.
- When lukewarm, stir in yeast. Stir in egg, then flour; mixing well.
- Cover with a damp towel; let rise in a warm draft free place until double, about 1 hour.
- Punch down; knead 1 minute on a floured board.
- Cut in half. Shape each half into a long rolled loaf and place on greased cookie sheets.
- With a sharp knife cut several 1/2 inch deep gashes across the top. Cover with a damp towel and let rise in a warm, draft free place until double, about 1 hour longer.
- Bake in a preheated 350*F oven for 30 minutes, or until loaves sound hollow when tapped on bottom. Cool on racks and serve warm or cold. It's good either way!
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Reviews
-
This makes lovely fluffy tender bread. I had no idea what to expect from shredded wheat, but I am very happy with the results. I used 2 or 3 Italian dressing mix recipes on Zaar for reference to make my own approximation of the dressing mix. What I used turned out to be a little strong, so I will adjust it next time, but it's still very good. Oh, and my oven isn't the right shape for long loaves, so I made 16 rolls, 45 to 50 grams each. Thank you so much for this recipe. It's wonderful.
RECIPE SUBMITTED BY
MarieRynr
Chester, 0