Round-loaf Herb Bread Recipe

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!

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Ingredients & Directions

2 pk Dry yeast 1/2 c Warm water

3 tb Cooking oil 1/2 c Chopped onion

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

Yeast mixture 2 c Whole wheat flour
1 c Cornmeal

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

2 servings

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