Best Herb Casserole Bread Recipes

HERB CASSEROLE BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, basil, thyme and garlic powder. In a saucepan, heat the milk, water and 1/4 cup butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Melt remaining butter; brush over dough. Sprinkle with parmesan cheese if desired. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.

MOLASSES HERB CASSEROLE BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, salt and oregano. In a saucepan, heat the milk, molasses, butter and onion to 120°-130°. Add to dry ingredients; beat until combined. Beat in egg until smooth. Stir in enough remaining flour to form a firm dough. Beat on high speed for 3 minutes. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Place in a grease 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until browned. Remove from pan to wire rack to cool.

HERB CASSEROLE BREAD

Steps:

• Sprinkle yeast over water in large bowl of electric mixer let stand a few minutes stir to dissolve. Add sugar, salt, butter or margarine, salad dressing mix and 3 cups flour. Beat at low speed until blended. Beat at high speed until smooth, about 2 minutes. Scrape down side of bowl with spatula as necessary. With wooden spoon, gradually beat in rest of flour until blended. Dough will be sticky. Cover bowl with greased wax paper, then with towel. Let rise in warm place about 1 hour or until light and bubbly and more than double in volume. With wooden spoon, stir down batter beat vigorously 1/2 minute or 30 strokes. Turn into a well greased, round 2-quart soufflé dish. Let dough rise for 30 to 40 minutes. Bake at 375° F for 50 minutes or until nicely browned and hollow sounding when tapped with knuckle. Turn out onto wire rack cool completely or serve slightly warm cut into wedges.