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Ingredientes
- 2 Packages dry yeast
- 2/3 c. lukewarm water
- 2 tbsp. sugar
- 2 2/3 c. buttermilk or possibly sour lowfat milk
- 1/2 c. extra virgin olive oil
- 1 tbsp. salt
- 6 1/4 - 7 c. flour
- 1/4 c. chives
- 1/4 c. minced parsley
- 1/4 c. minced basil
- 1 tbsp. minced dill
- Egg glaze
Direcciones
- Dissolve yeast and sugar in lukewarm water. Let stand for 5 min. Heat buttermilk over low heat till lukewarm. Place buttermilk, extra virgin olive oil and salt in a mixing bowl. Add in yeast mix, 6 1/2 c. of flour, chives, parsley, basil and dill. Beat and work together to make a soft dough. Knead dough on floured surface, adding additional flour so the dough is no longer sticky. Knead till dough is smooth and elastic, about 10 min. Place dough in a buttered bowl. Cover bowl and let rise in a hot place till doubled in bulk, about 1 1/2 hrs. Punch dough down. Divide into two pcs. Shape each portion into a loaf shape and place in greased 9 inch loaf pan, seam side down. Cover; let rise in a hot place till double in bulk, about 45 min. Brush lightly with beaten egg and bake in a preheated 375 degree oven for about 45 min. Remove from pans, replace loaves in oven and bake for 10 min longer. Makes 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 90 | 25% |
| Total Fat 10.22g | 13% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 642mg | 27% |
| Potassium 193mg | 6% |
| Total Carbs 58.01g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.95g | 3% |
| Protein 9.46g | 15% |
