Scarborough Fair Bread

Are you going to Scarbough Fair...Parsley Sage Rosemary and Thyme...remember me to one who lives there...she once was a true love of mine.

Last weekend I was doing something totally random on the computer and the thought hit me that somewhere on the Internet must be a bread called Parsley Sage Rosemary and Thyme. I have my spices organized on the carousel in my kitchen, that way and it must have been what brought that to my mind. It took a while, but I finally found the bread under the title of the song. Scarborough Fair Bread.

I had some time on Saturday evening and decided to try it.

It was ridiculously easy to make and needed absolutely NO kneading. A major win in my book. I did not have to cover the bread, it took its sweet lovable time browning. So you might want to skip that step, if the bread is too pale on top.

I halved the recipe and only made one loaf. That is easier to stir, if you have trouble stirring a bread dough.

For those who care, it mostly ends up tasting like Rosemary (the strongest of the herbs) but I like Rosemary Bread, especially the ones I used to get at Monty's in Tempe.

If you try it, come back and let me know if you liked it.

I will eventually see the post over in my Yahoo email and can comment.




Scarborough Fair Bread

6 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 1/2 tablespoons active dry yeast
2 1/2 cups warm water ( 120 to 130F)
1 tablespoon finely chopped flat leaf parsley
1/4-1/2 teaspoon finely chopped sage
1/4-1/2 teaspoon finely chopped rosemary
1/4-1/2 teaspoon finely chopped thyme
1 tablespoon melted butter

Directions

Grease two 9-x-5-inch loaf pans.
Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
Preheat oven to 375°F
Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter.
Cool on a wire rack.
Cut, Butter and enjoy.

(Recipe found on Food Dot Com.)