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Ingredients
- 3 1/2 c. all-purpose flour
- 2 T sugar
- 1 teaspoon dry oregano leaves
- 1 teaspoon dry basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon garlic pwdr
- 1 pkg. Fleischmann's rapid rise yeast
- 2 T Blue Bonnet butter, softened
- 1 c. warm water (125 - 130 degrees F.)
Directions
- Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, oregano, basil, salt, garlic pwdr and yeast. Stir butter and hot water into dry mix. Fold in only sufficient reserved flour to make soft dough. Turn out onto floured surface; knead till smooth and elastic, about 5 min. Cover dough; let rest 10 min.Roll dough into a 12x8 inch rectangle. Roll up from short end into loaf. Pinch seam and ends to seal. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise in warm draft-free place till doubled in size, about 30 to 40 min.
- Bake at 400 degrees F. for 25 to 30 min or possibly till done. Remove from pan and cool on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 107mg | 3% |
| Total Carbs 57.77g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.66g | 1% |
| Protein 8.04g | 13% |
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