- 3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 1/2 teaspoons dry yeast
- 1 1/4 cups warm water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- Butter, melted, if desired
- Grease bottom and sides of 8×4- or 9×5-inch loaf pan.
- In large bowl, mix 2 cups of flour, sugar, salt and yeast. Add warm water, parsley, butter, 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 smooth.
- Spread batter evenly in pan. Round top of loaf by patting with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place about 40 minutes or until dough has doubled in size.
- Heat oven to 375 degrees. Bake 40-45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to cooling rack. Brush top of loaf with melted butter; sprinkle with additional chopped fresh herbs if desired. Cool.
Source: Betty Crocker