Herb Bread Loaves
- 3 cups whole wheat flour
- 5 to 5-1/2 cups all-purpose flour, divided
- 2 packages (1/4 ounce each) active dry yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1 small onion, minced
- 3 tablespoons vegetable oil
- 3 cups warm water (120u0b0 to 130u0b0)
- Milk
- 2 tablespoons grated Parmesan cheese
- In a large bowl, combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, herbs, onion, oil and water. Beat with an electric mixer on low until moistened, then beat for 3 minutes at medium. By hand, stir in enough of the remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 hour. Punch dough down. Shape into two balls and place in two greased 2-qt. casseroles. Cover and let rise until almost doubled, about 45 minutes. Brush tops with milk and sprinkle with Parmesan cheese. Bake at 350u0b0 for 40-45 minutes. Remove from casseroles to cool on wire rack.
whole wheat flour, flour, active dry yeast, sugar, salt, sage, marjoram, onion, vegetable oil, warm water, milk, parmesan cheese
Taken from www.tasteofhome.com/recipes/herb-bread-loaves/ (may not work)