SCARBOROUGH HERB BREAD

This bread is wonderful and will elicit raves when served.
Soften 2 T. of yeast in 1 cup warm water
Add the following:
3 T Sugar
2 ½ tsp. Salt
¼ C. dry parsley
1 Tsp. dry thyme flakes
1 tsp. dry Rosemary
¼ C. dry onion flakes
1 C. warm milk
¼ C. oil or butter


Add enough flour to make a stirable dough. Mix until well blended. Add 2 beaten eggs. Add more flour to make a soft kneadable dough. Knead 5 min. Let rise until double.


Divide the dough into 3 pieces and then those 3 pieces into 3. Roll into a 12 inch rope and braid together folding the ends under to make a uniform loaf. Place side by side on a large greased cookie sheet. Let rise until double. Brush with a beaten egg and sprinkle with sesame seeds if desired. Bake 375 for 15-20 minutes until light brown.


I usually double this recipe and make 6 loaves. After they are baked wrap them individually in foil sealing tightly and put in the freezer. You always have some nice bread for unexpected guests or to take to a pot luck. Warm in the foil in a 350 oven for 15 minutes after they are thawed.