Scarborough Fair Herb Bread Recipe
submitted by reader Melanie Wilhelmsen
of Ogden, UT
Ingredients
6 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2˝ tablespoons active dry yeast
2˝ cups warm (120 to 130F) water
1 tablespoon finely chopped flat-leaf parsley
1/4 to 1/2 teaspoon each finely chopped sage, rosemary and thyme
1 tablespoon melted butter
Instructions
1. Grease two 9-x-5-inch loaf pans.
2. Combine 4 cups flour, sugar, salt, yeast, and 2˝ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
4. Preheat oven to 375F.
5. Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack. Serves 16.
Nutritional Information
Nutrition facts per serving (2 slices): 170 calories, 1g fat, 5g protein, 35g carbohydrates, 1g fiber, 290mg sodium.
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1/28/09 7:52 AM
The name caught my attention, had all the ingredients. Replaced 6 TBS flour with 3 TBS wheat germ and 3 TBS flax seed. Took some to work and everyone LOVED it. Gave the recipe to 3 co-workers and sent it to my son and daughter.
loved
2/6/09 10:41 AM
Great substitutions--very healthy!
5/19/09 4:27 PM
I shall try it with flax seed as well.
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