Title: Bubble Bread Loaf
Categories: Bread, Yeast/sourd
Yield: 2 Servings

1 pk Active dry yeast
1 c Warm water
1 c Milk; 1% lowfat, scalded
1 tb Sugar
1 tb Butter or margarine
2 ts Salt
4 c All-purpose flour
Melted butter
1 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Dried parsley

Combine yeast and warm water in large bowl. Let stand 5 minutes. In a
saucepan, combine milk, sugar, butter and salt. Heat until butter melts.
Stir into yeast mixture. Add 1 cup of the flour. Beat until dough is
elastic. Gradually stir in about 2 1/2 cups more flour or until a stiff
dough is formed. On a lightly floured surface, knead dough for 15 minutes.
Place in greased bowl, turning once. Cover and let rise 1 hour in warm
place until doubled. Punch down. Divide dough in half. Cut 1 half into 8
pieces. Shape each piece into a ball. Dip each ball into melted butter.
Place balls side by side in 2 rows in greased 9 by 5-inch loaf pan.
Sprinkle with herbs. Repeat with remaining dough in another loaf pan. Cover
and let rise in warm place 45 minutes longer. Bake at 350 degrees for 45-55
minutes or until golden brown. Remove from pan and cool on wire rack.

NOTES : You may use your favorite herbs in the quantities given.

Recipe by: My Great Recipes (Recipe Card Set circa 1986)

Posted to TNT Recipes Digest, Vol 01, Nr 959 by jaclyn@itexas.net (Jack
Dickson) on Jan 23, 1998