Herb Bread

4 cups whole wheat flour
2 pkg active dry yeast
1/2 cup sugar
1 tbs salt
2/3 cups evaporated milk, undiluted
2/3 cups water
1/2 cup oil
2 eggs
1 cup chopped onion
1 tbs dill weed or 1 tsp dill seed
1-1/2 tsp anise seed
6 tbs parsley (dry or fresh)
2 to 2-1/2 cups all-purpose flour
Onion salt

In a large mixing bowl, combine, 2 cup whole wheat flour, yeast, sugar, and salt. In small saucepan, combine milk, water, and oil. Heat until mixture is very warm (120-130F). Gradually add to whole wheat flour mixture. Beat with electric mixer, scraping bowl occasionally. Add eggs and remainder of whole wheat flour. Beat until smooth, Mix in herbs, using a large spoon. Stir in about 2 cups all-purpose flour, or enough to make a soft dough. Turn dough out onto lightly floured surface; knead until smooth and elastic. Place in well-greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk.

Punch down, let rest 10 minutes; and form in to two smooth round balls with hands, being careful not to create large folds in dough. Place in a greased baking pan. Brush with oil; sprinkle with onion salt. Let rinse until doubled. Bake at 350F about 35 minutes, or until golden brown. Remove from baking sheet and cool on wire rack. Freezes well.

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Cajun Country -- New Iberia, Louisiana