Country Herb Bread

Name: Country Herb Bread
Ingredients: 2 cups all-purpose flour; 2 cups whole wheat flour; 1 cup rye flour; 2 packages (1/4 ounce each) active dry yeast; 1 tablespoon sugar; 2 teaspoons salt; 1/4 cup dried parsley flakes; 1/4 to 1/2 teaspoon dried marjoram; 1/4 to 1/2 teaspoon dried rosemary, crushed; 1-1/2 cups water; 3 tablespoons butter; 1 egg white; 1 tablespoon cold water

13 ingredients

5 steps

Ingredients

2 cups all-purpose flour
2 cups whole wheat flour
1 cup rye flour
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 cup dried parsley flakes
1/4 to 1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried rosemary, crushed
1-1/2 cups water
3 tablespoons butter
1 egg white
1 tablespoon cold water

Directions

1

In a large bowl, combine the flours. Place 1-1/2 cups flour mixture in a large bowl; add the yeast, sugar, salt and herbs. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add 3/4 cup flour mixture; beat 2 minutes longer. Stir in enough remaining flour mixture to form a stiff dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Let rest for 15 minutes. Turn onto a lightly floured surface; divide in half. Shape into two loaves.
4

Place in two greased 8x4-in. loaf pans. With a sharp knife, make four to five diagonal slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
5

Beat egg white and cold water; brush over loaves. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.