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Tiny Herb Loaves Recipe

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This recipe for Tiny Herb Loaves is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ cup milk
Stir in: 3 TBLS sugar
2 tsp salt
3 TBS butter
1-1/2 cups warm water
1 TBL yeast
6-7 cups flour
1 cup chopped chives
1 cup chopped parsley

Directions:
Directions:
Scald: ½ cup milk
Stir in: 3 TBLS sugar
2 tsp salt
3 TBS butter
Cool to lukewarm.

Into large warm bowl measure: 1-1/2 cups warm water
Sprinkle in and stir until dissolved: 1 TBL yeast
Add: lukewarm mild mixture and 3 cups flour.
Beat until smooth.
Stir in enough additional flour (2-1/2 to 3-1/2 cups) to form a stiff dough.
Turn onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Combine: 1 cup chopped chives
1 cup chopped parsley

Toss to blend.

Punch down dough; turn out onto board. Cover; let rest 15 minutes. Divide dough into 6 equal pieces. Roll each piece into a rectangle, 12 x 8 inches. Brush with melted butter. Sprinkle with chive-parsley mixture. Roll up tightly to form 12-inch rolls; pinch seams to seal. Place on greased baking sheets about 2 inches apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees, 15 to 20 minutes, or until done.

 

 

 

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