Recipe: Herb Bread (with dried herbs and nutmeg) (Betty Baker, 1960's)

HERB BREAD

2 pkgs dry yeast
1/4 cup warm water
1/2 cup sugar
2 tsp salt
1/4 cup shortening
1 cup milk, scalded
5 cups sifted all-purpose flour (about), divided use
2 eggs, room temperature, beaten
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp ground nutmeg

Soften yeast in water.

Measure sugar, salt, and shortening. Add scalded milk and cool to lukewarm.

Add enough flour to make a thick batter (about 2 cups); mix well. Add softened yeast and eggs. Crumble basil, thyme, and oregano and add to batter with nutmeg; beat well. Add enough more flour to make a soft dough.

Turn out on a lightly floured board and knead until smooth and satiny. Place in a greased bowl. Cover and let rise in a warm place until doubled (about 1 1/2 hours).

When light, punch down. Divide dough into 2 equal portions. Shape each portion into a smooth ball. Let rest 10 minutes. Shape into loaves. Place in greased bread pans. Let rise until doubled (about 1 hour).

Bake in a quick moderate oven (375 degrees F) for 35 to 40 minutes.

Makes 2 loaves
From: Faith's Collection at Recipelink.com
Source: Recipe clipping, Betty Baker, 1960's