Herb Bread

Herb Bread



7 to 8 cups bread flour, divided
1 1/3 cups cracked wheat
2 1/3 cups water, 90° F
2 packages dry yeast
1 large egg
3 Tbsp. vegetable oil
3 Tbsp. sugar
3 Tbsp. shortening
3 Tbsp. dry milk
2½ tsp. salt
1 cup chopped celery
1 cup chopped onions
2 tsp. parsley flakes
½ tsp. ground black pepper
1 tsp. ground rosemary
Mix 3 cups bread flour, cracked wheat, water and yeast, mix ingredients thoroughly for about 3 minutes.  Cover and let stand at room temperature 20 minutes to 1 hour.  Stir mixture and add egg, oil, sugar, shortening, dry milk, salt, chopped vegetables and herbs.

By hand or with dough hook, mix in remaining flour, until dough can be kneaded or forms a ball in the mixing bowl.  (All or more flour may or may not be needed, depending on humidity.) Dough should be sticky.

Knead or mix with dough hook 10 to 12 minutes.  Cover bowl and let dough double in size.  Punch down and let rest 10 to 15 minutes; divide in half and shape into loaves.  Place on greased pans, cover with clean damp towel.  Let rise until double and bake in preheated oven at 375°F, 30 to 35 minutes.

Nutritional Information
Calories 143
Protein 4 g
Carbohydrates 26 g
Total Fat 3 g
Fiber 2 g
Cholesterol 6 mg

Submitted by: Wheat Foods Council