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Herbed Batter Bread

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      Title: HERBED BATTER BREAD
 Categories: Breads
      Yield: 6 Servings
 
    1/4 c  Skim milk powder
      1 c  Lukewarm water
      1 tb Honey
  1 1/2 ts Salt
      1 c  Lukewarm water
      4 ts Dry yeast
      3 tb Chopped parsley
      2 tb Chopped fresh basil or 1
           -tsp. dried, crushed basil
      1 tb Freshly-snipped chives
      1 ts Dried, crushed oregano
    1/2 ts Fresh chopped thyme or 1/4
           -tsp. dried thyme leaves
    1/2 ts Freshly snipped marjoram or
           -1/4 tsp. dried
  4 1/2 c  Rye flour
      2 tb Oil
 
  Combine skim milk powder and warm water in a small bowl, using a wire
  whisk.  Add honey and salt.  In a larger mixing bowl, place the
  lukewarm water and sprinkle the yeast over the top, until dissolved.
  Add the milk mixture to the dissolved yeast.  Stir in the fresh and
  dried herbs. Add two cups of rye flour. Beat for 2 minutes on medium
  speed of electric mixer, scraping sides of bowl frequently; or beat
  vigorously with a wooden spoon, about 200 strokes, until batter looks
  satiny. Using a wooden spoon, blend in the additional two and 1/2
  cups of rye flour.
  
  Scrape batter from sides of bowl.  Cover with a clean towel and set
  in a warm place (85) away from drafts, to rise until light and
  doubled in size--about 45 to 50 minutes. (Do not allow to over rise).
  Stir the batter down.  Turn into a well-oiled one and one-half quart
  casserole or souffle dish (batter will be sticky. Smooth out top of
  loaf by flouring hand and patting into shape.)  Again, allow to rise
  in a warm place, covered for 20 minutes.  Preheat oven to 375 F.
  
  Place in preheated oven and bake for 45 to 50 minutes or until bread
  is golden brown.  Remove from oven and brush top of bread lightly
  with oil. Cool for 10 minutes. Turn bread out onto wire rack to cool.
  Yield: One round loaf
  
  From: The Rodale Cookbook ISBN 0-87857-071-3 Shared By: Pat Stockett
 
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