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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!"

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.