This recipe come from an old Betty-Crocker cookbook, modified by me of course. :o)
4 cups all-purpose flour
2 cups wheat flour
2 tbsp. brown sugar
2 tsp. salt
2 packages active dry yeast or a scant 2 tbsp. bulk yeast
2 1/2 cup very warm water
4 tbsp. snipped fresh parsley
4 Tbsp. shortening (I used non-hydrogenated, organic)
3 tsp. snipped fresh or 1 tsp. dried rosemary
1 tsp. snipped fresh or 1/2 tsp. dried thyme
Mix 4 cups of flour, the sugar, salt and yeast in a large bowl. Add water, parsley, shortening, rosemary and thyme. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in a warm place 35-40 minutes or until double.
Grease 2 loaf pans, 9x5x3. Stir down batter by beating about 25 strokes. Smooth, divide, and put batter in a loaf pan with floured hands. Cover and let rise about 30 minutes or until doubled. So here’s where my bread got such a great “look.” My bread over-rose and so instead of dumping it out of the pans I just smashed it down and stuck it in the oven! I was worried it was going over-rise again. It rose enough as it baked and got that nice rustic look.
Bake at 375 for 40-45 minutes. Brush top with butter, remove from pan and cool on a wire rack.
This is how I served it. (Half pieces for the half-pints.) I saved one loaf for toasting and smearing with cream cheese—oh YUM! We used herbs from our little herb garden too. I hope this doesn’t look to complicated, it was totally worth the effort. I made the whole recipe in my kitchen aid!