Title: No-Knead Herb Bread
Categories: Breads
Yield: 16 servings
2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 ts Salt
1/2 c Sugar
2 c Whole wheat flour; divided
4 All-purpose flour; 4 to 5,
-divided
1 Egg
1/4 c Vegetable oil
3/4 ts Dried whole basil
1/2 ts Rubbed sage
Recipe by: Southern Living
Preparation Time: 0:30
Dissolve yeast in warm water; let stand 5 minutes. Combine
yeast mixture, salt, sugar, 1 cup whole wheat flour, and 2
cups all-purpose flour in a mixing bowl. Beat at medium
speed of electric mixer 2 minutes. Add egg, oil, herbs,
and 1/2 cup all-purpose flour; beat at medium speed 2
minutes. Combine remaining flours; gradually stir in enough
to form a moderately stiff dough. Divide dough in half;
place each portion in a well-greased bowl, turning to
grease top. Cover and let rise in a warm place (85
degrees), free from drafts, one hour or until doubled in
bulk.
Punch dough down; shape each portion into a loaf. Place in
two greased 9- x 5- x 3-inch loafpans. Cover and let rise
in a warm place, free from drafts, 40 minutes or until
doubled in bulk. Bake at 375 degrees for 25 to 35 minutes
or until loaves sound hollow when tapped. Remove from
pans, and let cool on wire racks. Yield: 2 loaves.
