Make Yourself Some Herb Bread

Let this set for a few minutes.

Meanwhile, measure into large bowl;

4 cups flour (I like to use 3 cups of unbleached flour, and 1 cup whole wheat.)

2 teaspoons salt

2 Tablespoons oil

1 teaspoon lemon juice

2 Tablespoons dry milk or buttermilk (I like the buttermilk)

1 Tablespoon dried onion

1 Tablespoon dried dill

1 Tablespoon dried oregano

  After a few minutes, the yeast in your water should have started to work and look frothy. Add it to your flour mixture and stir until it starts to form a ball of dough. Now, ditch the spoon and dig in with your hands. Start to work the dough, kneading it with your fingers and fists till it starts to have an elastic feel. Form the dough into a ball. Give the ball of dough a coating of oil. Let it in your bowl, and cover with a dampened towel. Let it set in a warm place till it doubles in size. If you don’t have a nice warm spot, you can set it in your oven with ONLY the light on. This will keep it sufficiently warm. When it has doubled in size, you want to punch it back down, and knead it some more, just a little bit. Now you’re going to shape your loaf and place it in your bread pan, baking dish, or on your baking stone. If you are using a baking dish or bread pan, grease it first. If you want to cut a design into the top, now is the time. Cover it once more, place back into the nice cozy warm spot, and let it rise again. When it has once again doubled in size, it’s ready to bake. Bake at 350 degrees for about 30 to 40 minutes, depending on your oven, till it’s golden brown. Remove from oven, and brush top with butter.

Now let’s just see if you can wait till it’s cool before cutting!

  One small note, when I made this bread, I added about an extra ¼ cup of flour cause the dough seemed a little sticky. When you first knead it, if this is the case for you, just add the extra flour, but don’t add too much or your bread will be dry.