See Also: Breads · Cooking Club
Herbed Bread
From Dorothy McNett's recipes at www.dorothymcnett.com. A wonderful yeast bread that is "beaten" so that you do not need to knead it. It does require about 1 1/2 hours rising time before baking so plan on a little over 2 hours from start to finish.
3/4 cup hot water
3 tablespoons unsalted butter
1 1/2 teaspoons sea salt
1/4 cup sugar
1/2 cup milk
2 eggs
1 packet active dry yeast (2 1/2 teaspoons)
3 1/2 cups unbleached all purpose flour
2-3 tablespoons finely snipped fresh herbs of choice (basil, oregano, dill, rosemary, chives, etc.)
Brush some olive oil on the bottom and slightly up the sides of 2 small bread pans, or one larger one (such as a 12 by 4 1/2 inch) Set aside. In batter bowl combine hot water, butter, salt and sugar. Stir until butter has melted. Add milk and then carefully whisk in the eggs. The mixture should now be just warm, not hot, so that you can add the yeast and mix well. Add about half of the flour and beat with a wooden spoon or silicone spatula until smooth. Add remaining flour and the snipped herbs. Beat well. Scoop and spread batter into the pan or pans. Let rise in a warm draft free place until doubled in bulk, about 1 1/2 hours. Preheat oven to 400 degrees. Bake for 20-25 minutes, or until bread is golden brown. Allow to cool 10 minutes or so, and then invert onto cutting board. Slice and serve piping hot, or warm, or room temperature!
Recipe created 2011-06-06.
