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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Herb Dinner Bread Recipe

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This recipe for Herb Dinner Bread is from The Bake Shop, 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:  
1 pkg. active dry yeast
1/2 C. warm water
2 C. flour
1 C. whole wheat flour
2/3 C. mashed cooked potatoes
1/3 C. cream style cottage cheese
1/4 C. potato water or water
1 Tbsp. cooking oil
1 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. dried thyme, crushed
1/4 tsp. celery seeds
Directions:
Directions:
Dissolve yeast in the 1/2 C. warm water. Set aside. In a large bowl, combine flour, whole wheat flour, mashed potatoes, cottage cheese, the 1/4 C. potato water, oil, salt, dill weed, thyme and celery seeds, stirring until well mixed. Add the yeast mixture; stir until combined. Turn dough out onto a lightly floured surface. Knead for 3 to 5 minutes, or until dough is moderately soft, smooth and elastic. Shape dough into a ball. Place in a lightly greased large bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (45 minutes to 1 hour). Punch down the dough. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a 1 1/2-quart casserole or a 9x5x3-inch loaf pan. Shape dough into a round or rectangular loaf. Place round load in prepared casserole; place rectangular loaf in prepared loaf pan. Cover and let rise in a warm place until nearly doubled in size (30 to 40 minutes). Preheat oven to 350 degrees. Bake in preheated oven for 35 to 40 minutes or until bread sounds hollow when you tap the top with your fingers. Immediately remove bread from casserole or pan. Cool on a wire rack. Makes 1 loaf.

 

 

 

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