Box Tops for Education

Rosemary Batter Bread

Fresh herbs create the aroma and flavor in a homemade bread that's super easy because there's no kneading.

Ingredients

• 3 cups Gold Medal® all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast
• 1 ¼ cups very warm water (120°F to 130°F)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons shortening
• 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
• ½ teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• Butter or margarine, softened

Directions

1. Grease bottom and sides of 9x5-inch loaf pan with shortening or cooking spray. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add water, parsley, shortening, 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 completely mixed.
2. Smooth and pat batter into pan, using floured hands. Cover; let rise in warm place about 40 minutes or until dough has doubled in size.
3. Heat oven to 375°F. Bake 40 to 45 minutes or until loaf sounds hollow when tapped; remove from pan to cooling rack. Brush loaf with butter; cool.

Nutritional Information