1/4 C. warm water

1/4 C. honey

1 1/2 C. Whole Milk (scalded)

3 tsp. sea salt

7 C. all-purpose flour (or sifted spelt)

1/2 tsp. ground sage

3/4 tsp. thyme leaf (crumbled)

3/4 tsp. marjoram (crumbled)

1 tsp. basil (dried)

1 tsp. dried parsley (crumbled)

1/2 C. Unsalted Cultured Butter (melted)

 

Soften yeast in warm (not hot) water, along with 1 T. of honey. Scald milk and remove from heat, then melt the butter in it. Add milk, butter, the remaining honey, salt, eggs, and 2 C. of the flour to the yeast mixture. Mix well and cover. Let rise in a warm place until bubbly (about 1 hour).  Crumb le and combine the herbs and add to the mixture. Stir in the rest of the flour to make stiff dough. Knead on floured board until satiny and elastic. Place in greased bowl, cover, and return to the warm place to rise until doubled in bulk (about 1 hour).  Punch dough down, let rest for 10 minutes and then shape into 2 loaves. Place in greased 9″x 5″x 3″loaf pans. Let rise until doubled in bulk (about 1-1 1/2 hours). Bake in 375° oven for 50 minutes or until done. Remove and cool on racks. Keep out the reach of children until cool to the touch.

 

Yield:

Calories:

Fat:

Fiber: