6 1/2 c All purpose flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Water
1 c Plain yogurt
3 tb Vegetable oil
1 ts Dill weed
1/2 ts Dried chives
1/4 ts Dried oregano
1/4 ts Thyme
1/4 ts Basil
In a large mixing bowl, combine 2 1/2 cups flour, yeast, sugar and salt. In
a small saucepan, heat water and yogurt to 120-130. Add to flour mixture.
Mix well. Add oil, herbs and enough of the 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;
shape into two loaves. Place in two greased 8x4x2 inch loaf pans. Cover and
let rise until doubled, about 1 hour. Bake at 375 for 35-40 minutes or
until golden brown. Remove from pans to cool on wire racks. Yield 2 loaves.
(32 slices).
Yields
32 Servings