Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Honey and Egg Fresh Herb Bread
A batter type bread that does not need to be kneaded!
1½ cups milk
½ cup butter (4 ounces)
2 tablespoons dry yeast
¼ teaspoon sugar
6 ounces warm water (110-115°F)
½ cup honey (not extremely dark type)
2 eggs, lightly beaten
1½ tablespoons salt
1½ tablespoons wheat germ
1/3 cup finely chopped yellow onion
1½ tablespoon chopped fresh basil – substitute 2½
teaspoons basil oil concentrate
1 tablespoon chopped fresh thyme
1½ tablespoon chopped fresh mild oregano or sweet marjoram
6-7 cups all-purpose flour
Combine milk and butter in a small saucepan and heat to 120°F. Combine yeast, sugar and warm water in a measuring cup, stirring lightly; let stand to proof (will bubble).
Place milk and butter in mixer bowl, add yeast mixture and all remaining ingredients in order listed; make sure well mixed before adding flour. Mix until well combined. Turn into a large, well-oiled bowl; cover and let rise in the refrigerator a least 2 hours or until doubled in bulk. Punch down and divide into 2 portions; shape into loaves and place in oiled 9x5-inch loaf pans. Cover and let rise in a warm place until doubled in bulk, about ½-¾ hour. Bake at 350°F about 25-30 minutes until golden brown. Remove from oven and brush hot bread with soft butter. Let cool slightly before slicing. Bread should be refrigerated or frozen to store. To re-warm, slice and wrap tightly in foil; heat in 350°F oven for about 25-30 minutes. Serve hot.
Yield: 2 large loaves
Note: Bread makes delicious grilled sandwiches or toast.
Recipe © Madalene Hill and Gwen Barclay
Next recipe: Pizza with Sundried Tomatoes, Goat Cheese, and Origanum Flowers