More Great Recipes: Bread | Bread

Country Herb Bread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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

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