 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | fluid ounce | milk, warm | 1/4 | tablespoon | butter | 1 1/2 | tablespoons chopped | Chives | 1/8 | small | egg | 1/4 | tablespoon | sugar | 1/4 | tablespoon | parsley, minced | 2 3/4 | dash | salt | 1/8 | teaspoon | oregano | 1/4 | teaspoon | yeast, active dry (1/4) oz. | 1/3 | cup | all-purpose flour | 1/4 | fluid ounce | water, warm (110 degrees) |
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Steps
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Sequence
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Step
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| | 1 | Heat milk, butter, sugar, and salt; cool to lukewarm. | | 2 | Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved. | | 3 | Add the liquid, egg, chives, parsley, and oregano to yeast. Stir in 2 cups flour beating until smooth. | | 4 | Add enough more flour to make a stiff dough. Turn dough onto floured surface; knead until smooth and elastic (10 minutes). | | 5 | Place in a greased bowl, turning to grease top of dough. Cover; let rise in a warm place until double in bulk (1 to 1 1/2 hours). | | 6 | Punch dough down Shape into a round loaf. Place in a greased 9 inch pie pan. Cover; let rise until double in bulk about 30 minutes. | | 7 | Bake at 400 for 10 minutes; reduce to 375 and bake 20 to 25 minutes longer, or until bread is well browned. |
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