Herb Batter Bread
- 1 Package Dry Yeast
- 1 ¾ - Cups Flour
- 2- Tablespoons sugar
- 2- Tablespoons shortening
- 1-Teaspoons salt
- 1 teaspoon parsley flakes
- ½ teaspoon marjoram
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- 2 eggs
- ¾ cup hot milk (120 degrees)
Place ingredients in order given into a small mixing bowl.
Beat at medium low speed for 3 minutes keep pushed down with a spatula.
Turn into a well-greased 1 ½ quart casserole dish or a bread pan.
Cover, let rise in warm place for 30 minutes.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown.
Remove from casserole immediately.
Makes 1 round or regular loaf
Make Ahead Refrigerator Rolls
- 1 package dry yeast
- 1 Tablespoon sugar
- 2 cups warm water ( 105 to 115 degrees)
- 1/3 Cup Nonfat dry milk
- 6 to 7 cups all purpose flour (depends on the humidity in your area)
- 2 eggs well beaten
- 1/3 cup shortening
- ½ cup sugar
- 1 teaspoon salt
Stir yeast and sugar to dissolved in 1/3 cup of the warm water. Use large enough bowl to accommodate the raised dough.
Add remaining warm water, dry milk solids and 3 cups flour to yeast mixture.
Add beaten eggs, shortening, sugar, salt and enough flour approx. 3-4 cups to form a soft dough. Knead dough well, approximately 7 to 8 minutes.
Cover and let dough stand in warm place until doubled in bulk about 45 minutes
Punch down, put in large container cover tightly. Place in refrigerator punch down as needed to prevent dough from over-rising. Will keep approximately 4 days.
Remove dough from refrigerator when ready to use. Punch down. Let warm to room temperature.
Shape into rolls of any shape clovers, round, sheet pan. If you make balls and place in muffin tins they make nice round fluffy topped rolls.
Bake at 375 degrees makes 3 to 4 dozen.
Brush them with butter **optional but makes for beautiful soft tops!