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1 TBS Active Dry Yeast

2 CUPS Warm Water (100 to 110 degrees)

1/4 CUP Sugar

1 TBS Salt

2 Large Eggs (beaten)

1/4 CUP Canola Oil (NON-GMO Variety)

5 1/2- 6 CUPS All-Purpose Flour (add additional flour as needed)

1 TSP Parsley (dried)

1 TBS Thyme (dried)

1 TBS Rosemary (dried; ground) 

1 TBS Onion Powder

1 TBS Dill Weed (dried)

1 TBS Black Pepper (ground)

1 TSP Nutmeg (ground)


Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour and seasonings until thoroughly combined. Mix the flour mixture into the wet ingredients (1-2 cups at a time) until the dough is smooth. You may need to add up to 1 more cup of flour if needed.

Turn the dough out onto a floured work surface. Knead until the dough is springy, smooth, and elastic. Form the dough into a ball, and place into an lightly greased bowl (coconut oil). Turn the dough ball around in the bowl to lightly oil the dough. Cover the bowl with a towel and let the dough rise until doubled in size (about 1 hour).

Grease 2 9x5-inch loaf pans (coconut oil can be used without the risk of darkening the bread). Punch down the dough. Knead several times to remove air pockets. Divide the dough in half. Shape each half into a traditional bread log, pinching the seams closed. Place each loaf into the prepared loaf pans with seam side down. Lightly cover the pans with a towel and let rise until doubled in size (45 minutes to 1 hour).

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