Recipe for Karen Huberts Herb Bread

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Yield:

Ingredients:

Amount	Ingredient
3/4 tsp	thyme leaves
1/2 tsp	tarragon leaves
1/2 tsp	rosemary leaves
6 cup	all-purpose flour
2 pkt	dry yeast
2 cup	warm milk 105-115 degrees
2 tbl	sugar
2 tbl	oil
2 tbl	fennel seed
	Pulverize thyme, tarragon and rosemary.
1 x	In a large bowl, stir together herbs, flour,
	salt, reserve.
1 x	In a large bowl of an electric mixer dissolve
	yeast in milk, stir in
	sugar and oil. Gradually beat in 3 cups of
	the flour mixture. Turn out
	on a lightly floured surface. Gradually
	knead in enough of the remaining
	flour mixture to make a stiff dough.
	Continue to knead until smooth and
	elastic-about 10 minutes. Place dough in a
	lightly greased top. Cover
	and let rise in a warm place until
	doubled-about 1 hr.
	Punch down dough, divide into 3 equal
	pieces, shape into loaves. Place
	in -- 80
3 x	7 1/2x 3 1/ -- 80
1 x	2 1/2 inch l pans or 3 6inch brioche pans. Cover
	and let rise double -about 1 hr. Brush
	tops with extra milk. Sprinkle
	with extra fennel.
	Bake in preheated 375 degree oven until

Instructions:

Instructions: No Method

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