Round-loaf Herb Bread Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
DISSOLVE
2 package: Dry yeast,
1/2 cup: Warm water,
SAUTEE UNTIL TENDER
3 tbsp: Cooking oil,
1/2 cup: Chopped onion,
COMBINE IN MIXER BOWL
Sauteed onion,
1 tsp: Salt,
1 2/3 cup: Evap milk
1/2 tsp: Dillweed,
1/2 cup: Chopped parsley,
1/4 tsp: Thyme,
3 tbsp: Sugar,
BEAT IN
Yeast mixture,
2 cup: Whole wheat flour,
1 cup: Cornmeal,
STIR IN BY HAND
2 1/2 cup: Additional whole wheat flour,
Directions:
Turn out onto lightly floured surface. Knead 5 minutes. Place in
greased bowl turning once. Cover and let rise until double, about 1
hour. Punch down; divide in half. Place in 2 well greased 1 pound
coffee cans. Cover and let rise until double, 30-45 mins. Bake 350
for 45 mins, covering loosely with foil if bread becomes too brown.
**I use regular bread pans **Substitute 1 1/2c milk + 1/2c nonfat dry
milk powder for evap milk.
**From More With Less Cookbook/Mennonite
Submitted By LISA GREENWOOD On 04-29-95
Source from luhu.jp
greased bowl turning once. Cover and let rise until double, about 1
hour. Punch down; divide in half. Place in 2 well greased 1 pound
coffee cans. Cover and let rise until double, 30-45 mins. Bake 350
for 45 mins, covering loosely with foil if bread becomes too brown.
**I use regular bread pans **Substitute 1 1/2c milk + 1/2c nonfat dry
milk powder for evap milk.
**From More With Less Cookbook/Mennonite
Submitted By LISA GREENWOOD On 04-29-95
Source from luhu.jp
Tags
: breads