Herb Batter Bread

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.

• Ready In: 45 mins
• Yields: 1 loaf

Ingredients

• 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

1. Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm.
2. Butter or margarine does NOT need to melt.
3. In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
4. Stir dry ingredients to mix well.
5. Add warm liquid ingredients and beat until well blended.
6. Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
7. Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
8. Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
9. Stir batter down and beat for about one minute, then pour into the loaf pan.
10. Let rise, uncovered, for about 30 minutes, or until doubled.
11. Bake at 375 degrees for 40 to 50 minutes.
12. When done, remove from pan, cool and slice to serve.