Prep 2 hrs
Cook 45 mins
This recipe came from Melanie Wilhelmsen in American Profile
- 6 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 1⁄2 tablespoons active dry yeast
- 2 1⁄2 cups warm water (120 to 130F)
- 1 tablespoon finely chopped flat leaf parsley
- 1⁄4-1⁄2 teaspoon finely chopped sage
- 1⁄4-1⁄2 teaspoon finely chopped rosemary
- 1⁄4-1⁄2 teaspoon finely chopped thyme
- 1 tablespoon melted butter
- Grease two 9-x-5-inch loaf pans.
- Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
- Preheat oven to 375°F
- Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.
This was really good and the kids enjoyed the spices but I did have to explain the song reference to them. They want me to make this again soon. I really like this with Havarti cheese.
My mom has been making this for years and it is so good. She increases the Parsley to 3 tablespoons and the Sage, Rosemary, and Thyme to 1 teaspoon each. We all like it with a little more spices than the original recipe, but you can adjust it for your own tastes.