Herbed Yeast Bread

Name: Herbed Yeast Bread
Ingredients: 2 tablespoons active dry yeast; 3 cups warm water (110° to 115°), divided; 1/4 cup butter, softened; 4 eggs, beaten; 1 cup sugar; 2/3 cup instant nonfat dry milk powder; 2 teaspoons salt; 11 to 12 cups all-purpose flour; 1/4 cup butter, melted; 2 teaspoons garlic salt; 2 teaspoons dried parsley flakes; 1 teaspoon dill weed; 1/4 teaspoon dried oregano

13 ingredients

1 steps

Ingredients

2 tablespoons active dry yeast
3 cups warm water (110° to 115°), divided
1/4 cup butter, softened
4 eggs, beaten
1 cup sugar
2/3 cup instant nonfat dry milk powder
2 teaspoons salt
11 to 12 cups all-purpose flour
1/4 cup butter, melted
2 teaspoons garlic salt
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1/4 teaspoon dried oregano

Directions

1

In a bowl, dissolve yeast in 1 cup water. Add butter, eggs, sugar, milk powder, salt and remaining water; mix well. Beat in 8 cups flour until smooth. Stir in enough remaining flour to form a soft dough. 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. Punch dough down. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Combine herb butter ingredients; brush over circles. Fold in half with buttered sides out. Place circles with folded edge down in five greased 8-cup fluted tube pans or 8x4-in. loaf pans. Bake at 350° for 20-25 minutes or until golden brown.