Yield: 1 Servings
|¾ cup||Warm milk|
|2 tablespoons||Melted bacon fat or butter|
|¼ cup||Chopped chives|
|2 tablespoons||Minced parsley|
|1 teaspoon||Crushed oregano|
|1 pack||Active dry yeast|
|3||To 3 1/2 cups all-purpose|
|¼ cup||Warm water (105@ to 115)|
Heat milk, bacon fat, sugar, and salt; cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved.
Add the liquid, egg, chives, parsley, and oregano to yeast. Stir in 2 cups flour beating until smooth. Add enough more flour to make a stiff dough. Turn dough onto floured surface; knead until smooth and elastic (10 minutes). Place in a greased bowl, turning to grease top of dough. Cover; let rise in a warm place until double in bulk (1 to 1½ hours. Punch dough down Shape into a round loaf. Place in a greased 9 inch pie pan. Cover; let rise until double in bulk about 30 minutes. Bake at 400 for 10 minutes; reduce to 375 and bake 20 to 25 minutes longer, or unti bread is well browned.