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Herbed Whole Wheat Bread
SUBMITTED BY:
Barbara Glover
"I'm a serious bread baker, and this is my most prized recipe. My husband jokes that the real reason he married me was so that he could enjoy this herb bread forever!"
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
45 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 medium onion, chopped
3 tablespoons vegetable oil
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 (12 ounce) can evaporated milk
1/2 cup minced fresh parsley
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon rubbed sage
3/4 cup cornmeal
2 cups whole wheat flour
1 3/4 cups all-purpose flour
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DIRECTIONS
In a skillet, saute onion in oil until tender; cool. In a mixing bowl, dissolve yeast in warm water. Add the milk, parsley, sugar, salt, dill, sage and onion mixture; mix well. Add cornmeal; mix well. Stir in whole wheat flour and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350 degrees F for 30 minutes. Cover with foil. Bake 15-20 minutes longer or until golden brown. Remove from pans to wire racks to cool.
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REVIEWS
Reviewed on Jan. 14, 2007 by Carrie
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Carrie
Jan. 14, 2007
This is a great recipe. I did make some substitutions because I didn't have dill or sage on hand. I used garlic, oregeno, and basil instead. I think the beauty of this recipe is that you could use whatever herbs or spices appeal to you. The bread was delicate, and rose nicely. Not too dense. I made mine into rolls and served it with a homemade soup. Everyone loved it! I wanted to update this and say that I made this again this weekend for a church luncheon (I used fresh chives and parsley this time) and decided to add small cubes of cheddar cheese to the dough. WOW, took a really good recipe and made it out-of-this-world tasty!
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5 users found this review helpful
This is a great recipe. I did make some substitutions because I didn't have dill or sage on...
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Reviewed on Jul. 23, 2008 by
Wannabe Gardener
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Wannabe Gardener
Jul. 23, 2008
I consider myself a serious bread baker and have to say I really did not like the recipe. I would have left out the cornmeal as it made the bread very dense. It rose fine the first time (maybe a little slow) but the second rise was almost nonexistent. My yeast proofed so that wasn't the problem. I swapped some of the herbs out for others but other than that followed the recipe exactly.
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0 users found this review helpful
I consider myself a serious bread baker and have to say I really did not like the recipe. I...
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Reviewed on Mar. 29, 2008 by
poppyseed
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poppyseed
Mar. 29, 2008
I have been looking for a good wheat bread recipe for a long time and most wheat bread recipes do not rise well.This one rises very nicely and the cornmeal gives it a nutty, crunchy texture. You hardly taste the herbs and so the next time I would put at least twice the amount or more. I might add basil, oregano and garlic. I would also put a little more salt in the next time. I would definately recommend anyone to try it!!!!
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0 users found this review helpful
I have been looking for a good wheat bread recipe for a long time and most wheat bread recipes...
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Reviewed on Oct. 29, 2007 by
jammari
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jammari
Oct. 29, 2007
And excellent Bread recipe, even after the minor changes I made. I do not care for most bread recipes with milk of any kind, so I made this recipe and substituted water for all the evaporated milk. Turned out wonderful, moist and tasty.
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0 users found this review helpful
And excellent Bread recipe, even after the minor changes I made. I do not care for most bread...
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