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Country Herb Bread

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Member since 2007

Serves | Prep Time | Cook Time


2 cups All-Purpose Flour
2 cups Whole Wheat Flour
1 cup Rye Flour
2 packages (1/4 ounce each) Active Dry Yeast
1 Tablespoon Sugar ( I used a good squirt of Honey)
2 teas. Salt
1/4 cup Dried Parsley Flakes
1/2 teas. Dried Marjoram
1/2 teas. Dried Rosemary, crushed
1-1/2 cups Water
3 Tablespoons Butter
1 Egg White
1 Tablespoon Cold Water

Combine the flours.

Place 1-1/2 cups in a mixing bowl; add yeast, sugar, salt and herbs.

In a saucepan heat water & butter to 120-130 degrees.

Add to dry ingredients; beat until moistened. Beat on medium speed for 2 minutes.

Add 3/4 cup flour mixture; beat 2 minutes longer.

Stir in enough remaining flour mixture to make a stiff dough.

Turn onto floured surface; knead until smooth and elastic, about 8-10 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise in warm place until double, about an hour.

Punch dough down. Let rest 15 minutes.

Turn onto a lightly floured surface; divide in half.

Shape into 2 loaves.

Place on 2 greased cookie sheets or 2 9x5x3" loaf pans.

With a sharp knife, make 4-5 diaganol slashes across the top of each loaf.

Cover and let rise in warm place until double, about an hour.

Beat egg white and cold water; brush over loaves.

Bake at 375 degrees for 30-35 minutes or until golden brown.

Remove from pans to wire racks to cool.

Makes 2 loaves

Pairs Well With


This is a TOH recipe from The Best of Country Breads cookbook.


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