Hearty Herb Swirl Bread

This recipe won 1st prize at the 2008 Union County Fair.

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Submitted By Sally Sheehy from Union, OR
This recipe won 1st prize at the 2008 Union County Fair.
Rating
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  • 5
Votes: 0
Rating: 0
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Rate this recipe!
Submitted By Sally Sheehy from Union, OR
This recipe won 1st prize at the 2008 Union County Fair.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix together the flour, sugar, salt, and yeast. Add mashed potatoes, warm water, oil, eggs, spices, minced onion, and flour. Knead 6-8 minutes. To one half, stir in enough of the remaining Bob’s Red Mill unbleached white flour to make a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a well-greased bowl, turning once to grease the surface; set aside.

    To remaining dough, stir in enough whole wheat flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead until smooth and elastic, 5 to 8 minutes. Place in a well-greased bowl, turning once to grease surface. Cover both doughs and let rise until double in bulk, about 1-1 ¼ hours. Punch down. Cover and let rest on lightly floured surface for 10 minutes. Roll out 1/3 of the light dough and 1/3 of the dark dough, each to a 12x8 inch rectangle.

    Place dark atop light and roll up tightly, beginning at the short side. Repeat with remaining dough. Place in 3 greased 9x5 inch loaf pans. Cover and let rise until double in bulk, 45 to 60 minutes. Bake at 375° for 25 to 30 minutes or until done. Remove from pans and place on cool wire rack. Makes 3 loaves (12 slices each).

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