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Herb Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Salt||1 1⁄2 Teaspoon|
|Vegetable margarine||2 Tablespoon|
|Egg||1 , beaten|
|Powdered sage||1 Teaspoon|
|Celery seed||2 Teaspoon|
|Unbleached white flour||3 Cup (48 tbs), sifted|
Serving size: Complete recipe
Calories 2067 Calories from Fat 378
% Daily Value*
Total Fat 43 g66%
Saturated Fat 10.9 g54.3%
Trans Fat 0 g
Cholesterol 228.4 mg
Sodium 3084.7 mg128.5%
Total Carbohydrates 360 g119.9%
Dietary Fiber 16.1 g64.6%
Sugars 41.2 g
Protein 59 g117.7%
Vitamin A 35.8% Vitamin C 5.8%
Calcium 55.2% Iron 149.6%
*Based on a 2000 Calorie diet
Combine scalded milk with sugar, salt, and margarine.
Cool mixture to lukewarm.
Add yeast and stir well.
Add egg, nutmeg, sage and celery seed.
Stir in 2 cups of the flour and beat until dough is smooth.
Gradually stir in remaining cup of flour, or sufficient flour to make a workable, soft dough.
Knead dough from 5 to 8 minutes on a lightly floured board until smooth and elastic.
Place dough in a greased bowl and turn so it is oiled on all sides.
Let rise until it doubles in size in about 1 1 /2 hours.
Punch dough down and leave it for 15 minutes.
Shape dough into a round loaf and place it in a greased 8 inch pie pan.
Let dough rise again until it doubles in size.
Bake in a preheated 400 degree oven for 35 to 40 minutes.