Herb Bread

One of the hardest things with being on Weight Watchers is their crusade against carbs.  I adore carbs.  Pasta I love, but I cannot live without bread.  I could easily live off of bread and milk.  I’m not very discriminatory against bread either.  White, wheat, rye, pumpernickel, French, Italian, I love them all.

Here is a great sounding recipe for your Thanksgiving dinner.  It is a yeast bread, so get those bread making skills dusted off and enjoy this recipe.  I would make this a day or three ahead of Thanksgiving.  Then cut it up and use it for stuffing!

Herb Bread

Crumble into a mixing bowl 1 cake of compressed yeast.  Add 2 cups lukewarm milk, scalded and cooled to 80 degrees, 1/4 cup sugar and 1 tablespoon salt.  Stir to dissolve completely.

Stir in 2 eggs, well beaten, 1 tsp. nutmeg, 2 teaspoons crumbled dried sage, 4 teaspoons caraway seeds, and 3 cups of sifted flour.  Beat in 1/4 cup shortening*, melted and cooled.

Work in with your hands 3 to 3 1/2 cups more flour (enough to make a dough that no longer sticks to the mixing bowl and is possible to handle).

When dough is well mixed, knead gently until smooth and elastic.  Place in a greased bowl.  Cover with a damp cloth.  Keep dough at 80-85 degrees until double (about 2 hours).  Divide into two equal parts.  Round up each part on a board, cover with towel, let rest 15 minutes (to make it easy to handle).  Mold each into a loaf and place in greased 8″ by 4″ bread load pan.  Cover with damp cloth.  Let rise until double (about 1 hour).  Bake 10 minutes in hot oven (425F), them about 30 minutes in quick, moderate oven (375F).  Makes two 1 pound loaves.

*Use butter.  It would give a richer flavor.

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