No-Knead Herb Bread
This recipe is from the October 1981 Southern Living magazine. The title is a bit misleading… there IS kneading involved, but a large stand mixer with a dough hook does the largest share of the kneading.
- Dissolve 2 Tablespoons of yeast into 2 cups very warm water in a large mixing bowl.
- Add 1/2 cup sugar, 2 teaspoons salt, 1 cup whole wheat flour, and 2 cups bread or all-purpose flour. Beat with electric mixer for 2 minutes.
- Slowly add in while beating: 1 egg, 1/4 cup oil, 3/4 teaspoons dried sage, 3/4 teaspoons dried basil, 1/2 cup flour. Beat for 2 minutes on medium speed.
- Combine 1 cup whole wheat flour with 2 cups bread or all-purpose flour. Gradually add this flour mixture to the batter to make a stiff dough. Turn out onto a floured board and knead in all of the flour. Grease dough, put in rising container and let rise until doubled.
- Punch down dough and knead into two loaves. Bake at 375 until golden brown and loaves “ring” when tapped on top.
This is a moist, yeasty bread and one that we enjoy hot from the oven with soup or stew.