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Suggest a better descriptionIn a large mixer bowl, combine 2 cups flour, yeast and 3 teaspoons dry salad dressing mix. Reserve remaining mix. Heat buttermilk, water and shortening until warm (120-130~), shor- tening need not melt. Add to flour mixture. Add egg. Blend until moistened; beat 3 minutes at medium speed. Gradually add enough flour to make a firm dough. Knead on a well floured surface until smooth and elastic (5-10 minutes). Place in greased bowl; turn to grease top. Cover; let rise in warm oven (turn on lowest setting for 1 minute, then turn off) for 20 minutes. Punch down dough; divide into 2 parts. On lightly floured surface, roll or pat each part to a 12x7 inch rectangle. Star- ting with longer side, roll up tightly sealing edges and ends. Place seamside down on greased cookie sheet. Make diagonal slashes about 2 inches apart in tops of loaves. Cover; let rise in warm oven until light and doubled, about 30 minutes. Bake in preheated 375~ oven for 25 to 30 minutes. While warm, brush with melted butter; sprinkle with 1 teaspoon reserved salad dressing mix. Cool on wire racks.
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Serving Size: 1 Serving (1453g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4044 | ||
Calories from Fat: 670 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.4g | 99 % | |
Saturated Fat 26.3g | 132 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 270mg | 83 % | |
Sodium 490.5mg | 17 % | |
Potassium 1875.9mg | 49 % | |
Total Carbohydrate 710.3g | 209 % | |
Dietary Fiber 27.2g | 109 % | |
Sugars, other 683.1g | ||
Protein 117g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4044
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