3/4 c Warm milk
2 tb Melted bacon fat or butter
1 Egg
1/4 c Chopped chives
2 tb Sugar
2 tb Minced parsley
1 1/2 ts Salt
1 ts Crushed oregano
1 pk Active dry yeast
3 To 3 1/2 cups all-purpose
Flour
1/4 c Warm water (105@ to 115)
Heat milk, bacon fat, sugar, and salt; cool to lukewarm. Sprinkle
yeast over warm water in a large mixing bowl; stir until dissolved.
Add the liquid, egg, chives, parsley, and oregano to yeast. Stir in 2
cups flour beating until smooth. Add enough more flour to make a
stiff dough. Turn dough onto floured surface; knead until smooth and
elastic (10 minutes). Place in a greased bowl, turning to grease top
of dough. Cover; let rise in a warm place until double in bulk (1 to
1 1/2 hours. Punch dough down Shape into a round loaf. Place in a
greased 9 inch pie pan. Cover; let rise until double in bulk about 30
minutes. Bake at 400 for 10 minutes; reduce to 375 and bake 20 to 25
minutes longer, or unti bread is well browned.
Yields
1 Servings