My mother in law is a bread baking queen. She makes the best breads, and rolls...and she tries tons of recipes and passes on the best ones. She brought me this one after my husband tried it at her house and then came home raving about it. So yesterday I made it and
oh, oh, oh,
it is yummy.
I thought I would share the recipe with you, dear blogging friends.
oh, oh, oh,
it is yummy.
I thought I would share the recipe with you, dear blogging friends.
Whole Wheat Herb Bread
2 cups warm water
2 Tbsp. yeast
2 cups whole wheat flour
2.5 cups white flour
1.5 tsp. salt
4 Tbsp. powdered milk
1 Tbsp. sweet basil leaves
1 Tbsp. crushed rosemary
1 Tbsp. ground marjoram
1 Tbsp. crushed parsley leaves
4 Tbsp. olive oil
.5 cup honey
1 large egg
2 cups warm water
2 Tbsp. yeast
2 cups whole wheat flour
2.5 cups white flour
1.5 tsp. salt
4 Tbsp. powdered milk
1 Tbsp. sweet basil leaves
1 Tbsp. crushed rosemary
1 Tbsp. ground marjoram
1 Tbsp. crushed parsley leaves
4 Tbsp. olive oil
.5 cup honey
1 large egg
Combine .5 cup warm water and yeast in small bowl. In a large mixing bowl combine wheat flour and 2 cups of white flour, salt, basil, rosemary, marjoram, parsley and powdered milk and mix well. In another bow mix together 1.5 cups of warm water, oil, honey, and egg. Combine with the dry ingredients and mix until well incorporated. Add yeast mixture to flour mixture and remaining .5 cup of white flour.
Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Place in lightly oiled bowl and let rise in a warm place until doubled. About one hour. After the bread has doubled, work it down and shape it into 3 free-form rounded loaves or into rolls. For rolls, roll dough 1.5" thick and cut with a biscuit cutter. Cover, let rise for 1 hour. Heat oven to 325* and bake bread on cookie sheet for 20-26 minutes, or until lightly browned.
*** A couple of notes about this recipe...I had no powdered milk, so I just omitted that and it turned out fine. I also baked it in loaf pans rather than free form loaves. I served it with homemade minestrone soup. Delicious.
***Now a question. I was sort of baffled by the recipe title of "whole wheat" while the recipe calls for half of the flour to be white flour. Would you consider this whole wheat bread?
Turn the dough out onto a floured surface and knead until smooth, adding additional flour to prevent the dough from sticking. Place in lightly oiled bowl and let rise in a warm place until doubled. About one hour. After the bread has doubled, work it down and shape it into 3 free-form rounded loaves or into rolls. For rolls, roll dough 1.5" thick and cut with a biscuit cutter. Cover, let rise for 1 hour. Heat oven to 325* and bake bread on cookie sheet for 20-26 minutes, or until lightly browned.
*** A couple of notes about this recipe...I had no powdered milk, so I just omitted that and it turned out fine. I also baked it in loaf pans rather than free form loaves. I served it with homemade minestrone soup. Delicious.
***Now a question. I was sort of baffled by the recipe title of "whole wheat" while the recipe calls for half of the flour to be white flour. Would you consider this whole wheat bread?
