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Herbed Yeast Bread

By: Lucille Proctor  
"One year I gave away these savory loaves instead of sweet treats. Our friends so enjoyed the change of pace that they were disappointed when they didn't receive this bread the next year. I haven't let them down since!"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 103 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 80 servings
 

Ingredients

  • 2 tablespoons active dry yeast
  • 3 cups warm water (110 degrees to 115 degrees), divided
  • 1/4 cup butter or margarine, softened
  • 4 eggs, beaten
  • 1 cup sugar
  • 2/3 cup instant nonfat dry milk powder
  • 2 teaspoons salt
  • 11 cups all-purpose flour
  • HERB BUTTER:
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons garlic salt
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dill weed
  • 1/4 teaspoon dried oregano

Directions

  1. In a mixing bowl, dissolve yeast in 1 cup water. Add butter, eggs, sugar, milk powder, salt and remaining water; mix well. Beat in 8 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Combine herb butter ingredients; brush over circles. Fold in half with buttered sides out. Place circles with folded edge down in five greased 8-cup fluted tube pans or 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 20-25 minutes or until golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2008 by pixielee 
I have made this bread three time now. The first time I made it as written, the flavores of... MORE

 
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