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Herb Bread
Rise: 1 hr 45 mins
Bake: 45 mins at 350°F
Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water (110 degree F to 115 degree F)
- 1 1/2 cups milk
- 1/4 cup butter
- 1/4 cup sugar
- 2 teaspoons salt
- 4 teaspoons caraway seed
- 1 tablespoon poppy seed
- 1 tablespoon dried minced onion
- 2 teaspoons ground sage
- 1 teaspoon ground nutmeg
- 2 beaten eggs
- 6 1/4 - 6 3/4 cups bread flour
Directions
1. In a large bowl, soften yeast in the warm water.
2. In a medium saucepan, heat milk, sugar, butter, and salt until just warm (120 degree F to 130 degree F) and butter is almost melted. Add to yeast mixture along with eggs, caraway seed, poppy seed, dried minced onion, sage, and nutmeg; stir until smooth. Using a wooden spoon, stir in as much flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until doubled in size (about 1-1/4 hours).
4. Punch dough down. Place on a lightly floured surface; knead about 1 minute or until dough is smooth. Divide dough into 2 equal portions. Shape into loaves. Place in two greased 9x5x3-inch loaf pans. Cover and let rise until nearly doubled (about 30 minutes).
5. Bake in a 350 degree F oven about 45 minutes or until loaves are browned and sound hollow when tapped.
6. Remove bread from the pans. Cool on wire racks. Makes 2 loaves.






