|Nutritional Guidelines (per serving)|
|Servings: 1 loaf (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Got parsley? Why not? Parsley is a very easy herb to grow in your garden or on your windowsill, and it gives recipes such an interesting flavor. You can often find small parsley plants for sale at local nurseries and sometimes at the grocery store. Don't waste time starting parsley from seeds unless you have the equipment and plenty of experience starting plants this way because parsley can be difficult to start from seeds.
This recipe for parsley bread is simple enough for a beginner to make and the resulting flavor is fantastic, along with many other types of herb breads. The bread is great for picnics and on family pasta night.
- 3/4 cup warm water (95 F to 110 F)
- 2-1/4 tsp. or 1 pkg. (1/4 oz.) active dry yeast
- 1/2 cup milk (room temperature)
- 1 tbsp. sugar
- 1 tsp. salt
- 2 tbsp. fresh parsley (chopped)
- 2 tbsp. soft butter
- 3 cups bread flour
In large bowl, mix warm water and yeast. Add milk, sugar, salt, parsley, and butter. Stir. Add 2 cups bread flour and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into an oval loaf, tapering the ends to a rounded point. Place loaf on greased baking sheet. Cut 3 diagonal slashes (about 1/4-inch deep) across the top of the loaf. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake bread at 350 degrees F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.
- Never use tap water to make your yeast breads. Chlorinated water and water that has gone through the water softener can kill off the yeast. Instead, use bottled water when making your breads.
- You can use any kind of milk in this recipe, including powdered milk and low fat milk. Dairy milk can be substituted with almond, soy, cashew, and even rice milk.