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3/4 tsp thyme leaves
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1/2 tsp tarragon leaves
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1/2 tsp rosemary leaves
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6 c. all-purpose flour
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2 pkt dry yeast
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2 c. hot lowfat milk 105-115 degrees
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2 Tbsp. sugar
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2 Tbsp. oil
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2 Tbsp. fennel seed Pulverize thyme, tarragon and rosemary.
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1 x In a large bowl, stir together herbs, flour, salt, reserve.
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1 x In a large bowl of an electric mixer dissolve yeast in lowfat milk, stir in sugar and oil. Gradually beat in 3 c. of the flour mix. Turn out on a lightly floured surface. Gradually knead in sufficient of the remaining flour mix to make a stiff dough. Continue to knead till smooth and elastic-about 10 min. Place dough in a lightly greased top. Cover and let rise in a hot place till doubled-about 1 hr. Punch down dough, divide into 3 equal pcs, shape into loaves. Place in -- \'80
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3 x 7 1/2x 3 1/ -- \'80
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1 x 2 1/2 inch l pans or possibly 3 6inch brioche pans. Cover and let rise double -about 1 hr. Brush tops with extra lowfat milk. Sprinkle with extra fennel. Bake in preheated 375 degree oven till golden brown-about 35 min.
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Receta Karen Hubert's Herb Bread
