Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano
3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt
1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.
2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.
This recipe and photo was submitted by guest chef Lindsey Sorgard.
1 1/2 hours (includes rising time)
|Average vote based on 4 reviews.|