Ingredients Jump to Instructions ↓

  1. 4-1/2 to 5 cups all-purpose flour

  2. 1/4 cup plus 1 teaspoon sugar

  3. 1 package (1/4 ounce) active dry yeast

  4. 1-1/2 teaspoons salt

  5. 1 teaspoon dried oregano

  6. 1/2 teaspoon dried basil

  7. 1/2 teaspoon dried thyme

  8. 1/4 teaspoon garlic powder

  9. 1 cup milk

  10. 1/2 cup water

  11. 1/4 cup plus 2 teaspoons butter, divided

  12. 1 tablespoon grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, basil, thyme and garlic powder. In a saucepan, heat the milk, water and 1/4 cup butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough 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; turn onto a lightly floured surface. Shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Melt remaining butter; brush over dough. Sprinkle with parmesan cheese if desired. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1 loaf.


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