herbed batter bread

Categories
Breads
Yield
6 Servings
MeasureIngredient
¼ cup Skim milk powder
1 cup Lukewarm water
1 tablespoon Honey
1½ teaspoon Salt
1 cup Lukewarm water
4 teaspoons Dry yeast
3 tablespoons Chopped parsley
2 tablespoons Chopped fresh basil or 1 tsp. dried, crushed basil
1 tablespoon Freshly-snipped chives
1 teaspoon Dried, crushed oregano
½ teaspoon Fresh chopped thyme or 1/4 tsp. dried thyme leaves
½ teaspoon Freshly snipped marjoram or 1/4 tsp. dried
4½ cup Rye flour
2 tablespoons Oil

Combine skim milk powder and warm water in a small bowl, using a wire whisk. Add honey and salt. In a larger mixing bowl, place the lukewarm water and sprinkle the yeast over the top, until dissolved.

Add the milk mixture to the dissolved yeast. Stir in the fresh and dried herbs. Add two cups of rye flour. Beat for 2 minutes on medium speed of electric mixer, scraping sides of bowl frequently; or beat vigorously with a wooden spoon, about 200 strokes, until batter looks satiny. Using a wooden spoon, blend in the additional two and ½ cups of rye flour.

Scrape batter from sides of bowl. Cover with a clean towel and set in a warm place (85) away from drafts, to rise until light and doubled in size--about 45 to 50 minutes. (Do not allow to over rise).

Stir the batter down. Turn into a well-oiled one and one-half quart casserole or souffle dish (batter will be sticky. Smooth out top of loaf by flouring hand and patting into shape.) Again, allow to rise in a warm place, covered for 20 minutes. Preheat oven to 375 F.

Place in preheated oven and bake for 45 to 50 minutes or until bread is golden brown. Remove from oven and brush top of bread lightly with oil. Cool for 10 minutes. Turn bread out onto wire rack to cool.

Yield: One round loaf

From: The Rodale Cookbook ISBN 0-87857-071-3 Shared By: Pat Stockett

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