French Herb Bread

In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4 cup ofthe butter or margarine until 110 degrees F (38 degreesC). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape about 16x8 inches. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in size. Preheat oven to 400 degrees F (205 degrees C). Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.


	\| home \| back to Recipes \| French Herb Bread 1 tbs active dry yeast 2 tbs white sugar 1 tsp salt 3-1/2 c all-purpose flour 1 c milk 1 tbs distilled white vinegar 1/4 c water 1/4 c margarine 1/2 c minced onion 1 clove garlic, minced 1/2 tsp salt 1 tbs minced parsley 2 tbs margarine In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4 cup ofthe butter or margarine until 110 degrees F (38 degreesC). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape about 16x8 inches. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in size. Preheat oven to 400 degrees F (205 degrees C). Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley. Recipe featured in Bread Daily on 9/01/01.