You may also like
Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 2 pkg. active dry yeast
- 5 to 5 1/2 c. flour
- 1/4 c. salad oil
- 1 Tbsp. salt
- 1/8 c. chopped chives
- 1 1/2 c. buttermilk
- 3/4 c. lukewarm water
- 2 Tbsp. sugar
- 1/8 c. parsley flakes
- 1/2 tsp. dill seed
Method
- Dissolve yeast in warm water.
- Add 2 cups flour, buttermilk, oil, sugar and salt.
- Beat at low speed until moistened.
- Increase to medium speed for 10 minutes, scraping sides of bowl.
- Add herbs and mix well.
- Stir in enough flour to form soft dough (about rest of flour).
- Turn dough out on floured board; knead until smooth and elastic (about 5 minutes).
- Add more flour if needed.
- Turn over dough, smooth side down, in greased bowl.
- Flop dough so all is greased.
- Cover and let rise in warm area until double in size (about 1 hour).
- Grease two large cookie sheets.
- After dough rises, turn out on lightly floured surface.
- Divide into 4 parts. Form into loaves.
- Let rise double in size (about 30 minutes). Preheat oven to 350°.
- Brush loaves with melted butter.
- Bake for 35 to 40 minutes.
