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Source: The Star Of Texas Cookbook

Herb Bread
The best homemade bread ever!
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Serves: 2 small loaves
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes, divided
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3/4 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1 egg
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1 teaspoon sage
2 teaspoons caraway seeds
1 active dry yeast (package)
1/4 cup water, warm
3 to 3 3/4 cups flour

Combine hot milk, sugar, shortening, egg, and seasonings in a large bowl. Cool to lukewarm. Dissolve yeast in warm water and add to lukewarm milk mixture. Stir well. Gradually add flour. Mix with spoon, then with hands. When you have a workable dough, turn out onto a floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl and turn to grease all sides of the dough. Cover lightly with plastic wrap and a cloth. Let rise in a warm place until doubled in bulk, about 1 to 2 hours. Punch down and divide into 2 portions. Shape 2 small loaves and place in greased pans. Let rise again until doubled. Preheat oven to 375 degrees F. Bake for 30 to 40 minutes until well browned. Bread should sound hollow when tapped. After baking, let bread cool for 6 hours. Slice thinly, butter, and wrap in foil. Freeze or refrigerate. To serve, heat unfrozen bread in foil at 350 degrees F. for 25 to 30 minutes until piping hot. Heat frozen bread at 400 degrees F. for 30 to 40 minutes.

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