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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs, says Nancy Zimmerman of Cape May Court House, New Jersey. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
3 tablespoons sugar |
2 tablespoons butter, melted |
1 tablespoon dried parsley flakes |
1-1/2 teaspoons dried basil |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon garlic powder |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
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