Buttery Herb Loaves

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 2 eggs
• 1/3 cup shortening
• 1/4 cup sugar
• 1 tablespoon salt
• 4-1/2 to 5 cups all-purpose flour
• 1/2 cup butter, softened
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• Melted butter
• Sesame or poppy seeds

1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, shortening, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion to 1/16-in. thickness; cut out ten 5-in. circles from each. Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough. Fold circles in half; set half aside.
4. For each loaf, start with one folded circle on a greased
5. with folded edge toward the right. Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat.
6. Form a second rectangular loaf from the reserved folded circles. Brush with butter; sprinkle with sesame seeds. Cover and let rise in a warm place until doubled, about 30 minutes.
7. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

active dry yeast, warm water, warm milk, eggs, shortening, sugar, salt, flour, butter, garlic, basil, onion, caraway seeds, oregano, cayenne pepper, butter, sesame

Taken from www.tasteofhome.com/recipes/buttery-herb-loaves/ (may not work)