I made and served this bread with my Roast Stuffed Chicken dinner.
The bread did not rise all that much in the resting times. I was concerned that it would be a hard flat disc at the end of cooking time.
I will say that I think the bread should have had more herbs. It had a nice herb flavor, but it was light.
If I were to make it again I would double the herbs, if not more.
The bread itself was nice and soft, so it was a perfect bread to accompany dinner. Way to soft for sandwiches, but great as an accompaniment.
What amazed me most is how much the bread rose while cooking. It ballooned!
I ended up cooking it in a round pan instead of a loaf pan. I was just looking for something different. Well, it rose to a mushroom cap size. It was great!
Herb Bread
1/2 Teaspoon Basil
1/4 Teaspoon Thyme
1 Tablespoon Chopped Parsley
1/2 Teaspoon Oregano
6 to 7 Cups Sifted Flour
1/2 Cup Sugar
1 Tablespoon Salt
1 Package Yeast
2 1/2 Cups Warm Water
1/2 Cup Shortening
1 Egg, beaten
In a large mixing bowl combine 3 cups flour, sugar, salt, and yeast. Combine warm water and shortening. The shortening does not need to melt. Gradually add to dry ingredients and beat for 2 minutes with an electric mixer. Add egg and 1 cup flour. Beat for 30 seconds on medium speed. Stir in remaining flour and seasonings. Turn onto floured board and knead until smooth and elastic, about 10 minutes. Allow to rise. Punch dough and form into loaf pan. All to rise again. Place loaves in a cold oven. Turn the heat to 400 degrees. After 15 minutes, reduce the heat to 375 degrees and bake 25 minutes longer. Test for doneness. Cool on a rack before cutting.
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