Wheat Germ Herb Bread
Mary Frances Scheetz lived in Canfield, Ohio, for 25 years before retiring to Florida. Before leaving her hometown, she won many blue ribbons for her breads. This herb-scented bread makes a delicious accompaniment to almost any meal. You might want to vary the herbs to complement your main dish: basil and oregano to go with Italian dishes, dill and rosemary to accompany fish. Mary Frances Scheetz, Fort Myers, Florida Canfield Fair, Canfield, Ohio
Yield: 2 loaves
- 5-1/2 to 6-1/2 cups flour, divided
- 2 packages (2 tablespoons) dry yeast
- 1 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon dried marjoram leaves, crushed
- 1-1/2 cups milk
- 1/2 cup water
- 1/2 cup (1 stick) butter or margarine
- 2 whole eggs
- 1 egg, separated
- 1-1/3 cups plus 1 tablespoon wheat germ, divided
InstructionsIn a large mixer bowl, combine 3 cups of the flour, yeast, salt, sugar, thyme, and marjoram; mix well. In a saucepan, heat the milk, water, and butter until warm (the butter does not have to melt). Add to the flour mixture along with the 2 whole eggs and 1 egg yolk. Beat for 3 minutes. Gradually stir in 1-1/3 cups of the wheat germ and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise until doubled in bulk, about 1 hour.
Punch the dough down and divide into quarters. Form each part into a rope and twist 2 together to make a loaf. Fold the ends in and place in a greased loaf pan (either 9x5-inch or 8-1/2x4-1/2-inch). Repeat with the other 2 pieces of dough. Cover and let rise for 30 to 40 minutes.
Preheat the oven to 350°F. Lightly brush the dough with the egg white and sprinkle with the remaining 1 tablespoon wheat germ. Bake for 35 to 40 minutes. Loosely cover with aluminum foil for the last 5 to 10 minutes of baking. Remove from the pans and cool on wire racks.