Scarborough Fair Herb Bread

By bakers_delight85

Ingredients

• 6 cups all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. salt
• 2-1/2 Tbsp. active dry yeast
• 3 Tbsp. dried parsley, or more to taste
• 1/2 tsp. or more rubbed sage
• 1-1/4 tsp. or more dried rosemary
• 1 tsp. or more dried thyme
• 2 Tbsp. vegetable shortening
• Melted butter

Details

Servings 32

Preparation

Step 1

Combine 4 cups of the flour, the sugar, salt, yeast, and 2-1/2 cups very warm (120 to 130 degrees) water in a large bowl. Add the herbs and stir until well blended. Stir in the remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes.
Grease two 9x5-inch loaf pans with the shortening.
Stir the dough for 25 strokes. Divide between the prepared pans. Cover and let rise until doubled in size, 30 to 45 minutes.
Preheat the oven to 375 degrees.
Bake the loaves for 30 minutes. Reduce the heat to 350 degrees and bake for 15 minutes longer, or until the bread sounds hollow when tapped on the bottom. Cover the loaves loosely with foil during the last 10 minutes of baking time if needed to prevent overbrowning. Remove from the pans immediately and brush with melted butter. Cool on a wire rack.