Herb Batter Bread Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

Steps:

• Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until completely mixed.
• Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Steps:

• In a large bowl, mix sugar, yeast, dill weed, salt and 2 cups flour. In a small saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in remaining flour to form a stiff batter. Cover and let rise until doubled, about 1 hour., Preheat oven to 375°. Stir down batter. Transfer to a greased 2-1/2-qt. round baking dish. Bake until bread is deep golden brown and sounds hollow when tapped, 45-50 minutes., Cool 5 minutes before removing to a wire rack. Brush with butter; sprinkle with salt. Cool completely.

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

Steps:

• Dissolve yeast in warm water. (Being careful that water is not to hot or else it will kill the yeast). Put in a bowl. Add warm milk, sour cream, butter, eggs, sugar, salt and herbs.
• Using cake beaters, beat in 3 cups of flour until well blended. Stir in enough additional flour to make a soft dough (softer than kneeded dough). Cover and let rise in a draft-free until doubled (45 minute to 1 hour).
• Stir down with your hands or with a wooden spoon. Turn into a buttered 2 quart cake or bundt pan. Cover, let rise until doubled in size (50 - 65 minutes).
• Bake in a preheated 375 degrees Fahrenheit oven for approximately 35 - 40 minutes. Remove and cool on a wire rack.
• NOTE: Chervil can sometimes be hard to find, so if you can't find it, just leave it out. But if you can find it, even better.

Steps:

• Put the milk, water and butter (or margarine) in a small saucepan over low heat to warm.
• Butter or margarine does NOT need to melt.
• In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
• Stir dry ingredients to mix well.
• Add warm liquid ingredients and beat until well blended.
• Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
• Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
• Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
• Stir batter down and beat for about one minute, then pour into the loaf pan.
• Let rise, uncovered, for about 30 minutes, or until doubled.
• Bake at 375 degrees for 40 to 50 minutes.
• When done, remove from pan, cool and slice to serve.

Steps:

• Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
• Preheat the oven to 375 degrees.
• Wrap the baguette in aluminum foil and bake it for 15 to 20 minutes.