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.

 

1. Dissolve 2 Tablespoons of yeast into 2 cups very warm water in a large mixing bowl.
2. 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.
3. 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.
4. 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.
5. 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.

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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