Buttery Herb Loaves

As a busy housewife, my time is precious, and I always look for ways to make life easier and more enjoyable. One way I do this is by baking my own bread. It's a rewarding experience, and the results are always delicious.

One of my favorite recipes is Buttery Herb Loaves. These loaves are soft, fluffy, and packed with flavor. The herb butter is the secret to their irresistible richness. I love to serve them warm with a bowl of soup or salad. They're also perfect for sandwiches or just snacking on throughout the day.

I've included the recipe below so you can try them for yourself. They're easy to make and well worth the effort.

Ingredients

• 2 eggs
• 1/2 cup butter, softened
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/3 cup shortening
• 1/4 cup sugar
• 1 tablespoon salt
• 4 -1/2 to 5 cups all-purpose flour
Herb butter:
• 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

Instructions

1. In a large bowl, dissolve yeast in warm water. 2. Add the milk, eggs, shortening, sugar, salt and 1 cup flour. 3. Beat on medium speed for 3 minutes / Beat until smooth. 4. Stir in enough remaining flour to form a soft dough. 5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 6. Place in a greased bowl, turning once to grease the top. 7. Cover and let rise in a warm place until doubled, about 1-1/2 hours. 8. Punch dough down. 9. Turn onto a lightly floured surface; divide in half. 10. Roll each portion to 1/16-in. thickness; cut out ten 5-in. circles from each. 11. Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough. 12. Fold circles in half; set half aside. 13. For each loaf, start with one folded circle on a greased baking sheet with folded edge toward the right. 14. Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat. 15. Form a second rectangular loaf from the reserved folded circles. 16. Brush with butter; sprinkle with sesame seeds. 17. Cover and let rise in a warm place until doubled, about 30 minutes. 18. Bake at 350? for 20-25 minutes or until golden brown. 19. Remove from pans to wire racks. Serve warm. Yield: 2 loaves (16 slices each).

Step-by-step

• In a large bowl, dissolve yeast in warm water.
• Add the milk, eggs, shortening, sugar, salt and 1 cup flour.
• Beat on medium speed for 3 minutes / Beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• 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.
• 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.
• For each loaf, start with one folded circle on a greased baking sheet 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.
• 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.
• Bake at 350? for 20-25 minutes or until golden brown.
• Remove from pans to wire racks. Serve warm. Yield: 2 loaves (16 slices each).