1/2 Cup(s) hot water
1/2 Cup(s) evaporated milk
2 beaten egg
1/4 Cup(s) sugar
1/4 Cup(s) melted butter
2 Teaspoon(s) salt
5 Cup(s) flour
1/2 Teaspoon(s) nutmeg
1/4 Teaspoon(s) basil leaves
1/4 Teaspoon(s) thyme
1/4 Teaspoon(s) oregano
Prepare yeast mixture. See related recipe.
Combine beaten eggs, sugar, butter and salt with milk and water in large bowl.
Stir in 2 cups of the flour. Add reserved yeast mixture.
Add nutmeg, basil thyme and oregano. Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
Turn out on lightly floured board. Knead for 8 to 10 minutes, or until dough is smooth and elastic. Dust board and dough with more flour if necessary to prevent sticking. Shape dough into a ball. Place in large greased bowl. Turn to grease top.
Cover and let rise in warm draft-free place for 1 to 1.5 hours. or until doubled in bulk.
Punch down dough. Turn out on lightly floured board. Cover and let rest for 10 minutes. Cut in half and shape into 2 loaves. Grease 2 (9x5x3) loaf pans. Place dough in pans.
Cover and let rise in warm draft-free place for 1 hour, or until dough has risen to rim of pans.
Bake at 375 degrees for 35 to 40 minutes, or until crust is brown and top sounds hollow when tapped. Remove from pans. Cool on racks.
Herb bread yeast mixture (
Required ) :
1/4 Cup(s) water
1/4 Ounce(s) yeast, active dry
1 Teaspoon(s) sugar
Dissolve yeast and sugar in water in small bowl or measuring cup. Let stand for 5 to 10 minutes or until mixture expands and becomes bubbly. Set aside.