Scarborough Fair Herb Bread
- Yield 16 servings
- 6 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 1/2 tablespoons active dry yeast
- 2 1/2 cups warm (120 to 130F) water
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 to 1/2 teaspoon each finely chopped sage, rosemary and thyme
- 1 tablespoon melted butter
- Grease two 9-x-5-inch loaf pans.
- Combine 4 cups flour, sugar, salt, yeast, and 21/2 cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
- Preheat oven to 375F.
- Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.
—Melanie Wilhelmsen, Ogden, Utah