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Parsley Loaf

Dorothy L. Wicks, Lincoln, Kansas

½ cup warm water
¾ cup raisins (dark or golden or a combination)
¾ cup warm water (105°-115°F)
1 package active dry yeast
1/3 cup honey
1/8 teaspoon ginger
3 eggs, beaten
¾ teaspoon dried sweet basil leaves
¾ teaspoon dried rosemary leaves
1 teaspoon cinnamon
2 teaspoons salt
3-4 tablespoons dried parsley flakes
3 tablespoons vegetable oil
4 ¾ -5 cups bread flour divided.
1 tablespoon cornmeal

Soak the raisins in ½ cup water, set aside.

In large mixing bowl, combine ¾ cup warm water, yeast, honey and ginger. Let set 5 minutes.

In a small bowl, combine basil, rosemary, cinnamon and salt. With back of sturdy spoon, crush to release flavors. Add parsley and blend.

To the yeast mixture, add eggs, herb mixture, oil and 2 cups of the flour. Beat 2 minutes on medium speed.

Add liquid from raisins and 1 cup flour. Mix 2 to 3 minutes.

Stir in raisins and gradually add enough of the remaining flour to make a soft dough. Knead by hand or with dough hook for 12 to 14 minutes.

Place in lightly oiled bowl, turn to coat top. Cover, let rise in an 80° to 85°F place until double (1 to 1½ hours). Punch down.

Grease a 9- or 10-inch pie pan and dust with cornmeal. Shape dough into a smooth ball, place in center of pie pan.

Cover, let rise until almost double. Bake in a preheated 350°F oven for 35-40 minutes or until golden brown and done.

For a softer crust, brush top of loaf with margarine or butter. Remove from pan and cool on wire rack. Makes 1 loaf

Nutrient Analysis. One serving provides 88 calories, 1 g protein, 16 g carbohydrates, 3 g fat, 0 mg cholesterol, 1 g dietary fiber, 12 mg calcium, 79 mg potassium, and 270 mg sodium.

Examples of high-protein bread flours are Hudson Cream, Gold Medal Better for Bread Flour, Wall-Rogalsky (W-R) Bread Flour.