Bubble bread loaf
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 1 | cup | Warm water |
| 1 | cup | Milk; 1% lowfat, scalded |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Butter or margarine |
| 2 | teaspoons | Salt |
| 4 | cups | All-purpose flour |
| Melted butter | ||
| 1 | teaspoon | Dried marjoram |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried parsley |
Directions
Combine yeast and warm water in large bowl. Let stand 5 minutes. In a saucepan, combine milk, sugar, butter and salt. Heat until butter melts.
Stir into yeast mixture. Add 1 cup of the flour. Beat until dough is elastic. Gradually stir in about 2½ cups more flour or until a stiff dough is formed. On a lightly floured surface, knead dough for 15 minutes.
Place in greased bowl, turning once. Cover and let rise 1 hour in warm place until doubled. Punch down. Divide dough in half. Cut 1 half into 8 pieces. Shape each piece into a ball. Dip each ball into melted butter.
Place balls side by side in 2 rows in greased 9 by 5-inch loaf pan.
Sprinkle with herbs. Repeat with remaining dough in another loaf pan. Cover and let rise in warm place 45 minutes longer. Bake at 350 degrees for 45-55 minutes or until golden brown. Remove from pan and cool on wire rack.
NOTES : You may use your favorite herbs in the quantities given.
Recipe by: My Great Recipes (Recipe Card Set circa 1986) Posted to TNT Recipes Digest, Vol 01, Nr 959 by jaclyn@... (Jack Dickson) on Jan 23, 1998