Herbed bread

I love to read cookery books and watch cookery shows. They are good sources of inspiration. This post is based on a recipe from the book “Baking” (BetterHomes and Gardens). I made some minor changes to the original recipe. I never thought we could use suji with bread. It’s ful filling to learn new things with each recipe. It’s quite interesting that “Bread”, a seemingly simple dish, has so many varieties, flavours, myriad ways of preparation, so much international appeal etc. I didn’t use any bread making machine, just oven in this recipe. I prefer to make dishes based on what I have in the pantry.

Herbed bread

Herbed bread


  1. All purpose flour / maida  –  one cup
  2. Semolina / fine suji  –  one-fourth cup
  3. Dry yeast  –  one package (7grams)
  4. Dry parsely  –  half tsp
  5. Dry oregano  –  half tsp
  6. Grounded black pepper  –  one-fourth tsp
  7. Salt  –  to taste
  8. Sugar  –  one tsp
  9. Milk (luke warm) –  three-fourth cup
  10. Butter  –  two tblsp and for brushing


In a sauce pan, heat milk until its just warm (120F – 130F). Turn off the heat. Add butter to it. In food processor, with dough blade, add all-purpose flour, suji, oregano, pepper, sugar, salt, parsely and yeast. Pulse it once. Add warm milk and make a dough.

Take out the dough and place it in a greased bowl. Cover and keep it in a warm place for 45 mins. After the dough has risen, knead it a few times.

Divide the dough into three equal parts and shape each part into a loaf.

Place the loafs onto a greased foil in a baking pan and cover it with a plastic wrap. Leave it outside for about 30 mins. The dough rises some more. Note we are not baking at this time.

Now pre-heat oven to 350F. Remove the plastic wrap and lightly brush the loafs with milk. Bake the loafs for 15-20 mins until the loaf is golden brown.

Serve warm…


Serves three


Preparation : 1 hr 15 mins

Baking : 15-20 mins


One day


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