Course : Desserts
Serves: 1 loaf
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3 cups All-purpose flour*
1 tablespoon Sugar
1 teaspoon Salt
1 package Regular or quick-acting -- Active dry yeast
1 1/4 cups Very warm water (120 -- To 130 degrees)
2 tablespoons Chopped fresh parsley
2 tablespoons Shortening
1 1/2 teaspoons Chopped fresh or 1/2 ts -- Dried rosemary leave
1/2 teaspoon Chopped fresh or 1/4 ts -- Dried thyme leaves
2 tablespoons Margarine or butter -- softend

Preparation / Directions:

*if using self-rising flour Omit salt. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water, parsley, shortening, rosemary and thyme. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place 35 to 40 minutes or until double.Grease loaf pan, 9 X 5 X 3 inches. Stir down batter by beating about 25 strokes. Smooth and pat batter in loaf pan with floured hands. Cover and let rise in warm place about 30 minutes or until double. (Do not let overrise.)Heat oven to 375 degrees. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Brush top with margarine. Remove loaf from pan; cool on wire rack.

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