The best delicious Round-loaf Herb Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Round-loaf Herb Bread recipe today!
Hello my friends, this Round-loaf Herb Bread recipe will not disappoint, I promise! Made with simple ingredients, our Round-loaf Herb Bread is amazingly delicious, and addictive, everyone will be asking for more Round-loaf Herb Bread.
What Makes This Round-loaf Herb Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Round-loaf Herb Bread.
Ready to make this Round-loaf Herb Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
DISSOLVE
2 pk Dry yeast 1/2 c Warm water
-SAUTEE UNTIL TENDER-
3 tb Cooking oil 1/2 c Chopped onion
COMBINE IN MIXER BOWL
Sauteed onion 1 ts Salt
1 2/3 c Evap milk see note 1/2 ts Dillweed
1/2 c Chopped parsley 1/4 ts Thyme
3 tb Sugar
BEAT IN
Yeast mixture 2 c Whole wheat flour
1 c Cornmeal
-STIR IN BY HAND-
2 1/2 c Additional whole wheat flour
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
Yields
2 servings
Leave a Reply