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Suzanne Corbett's Herbed Wheat Bread



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~ James Beard

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La Belle Cuisine


Herbed Wheat Bread

Suzanne Corbett
The James Beard Collection

By the James Beard Foundation, edited by Barbara Kafka,
1990, Wings Books


1/2 cup warm water (between 105 and
115 degrees F. is ideal)
1/2 cup honey
2 packages active dry yeast
3/4 cup chopped scallions, equal parts
white and green (about 2 bunches)
1/3 cup vegetable oil
1 cup milk, warmed (between
105 and 115 degrees F.)
1/2 cup finely chopped parsley
(about 2 bunches)
2 teaspoons salt
1 teaspoon dried dill weed
2 cups whole wheat flour
2 to 3 cups all-purpose flour
3 tablespoons unsalted butter or
vegetable oil, for the bowl and pans
1 egg white, lightly beaten, for
a glaze, optional

Preheat the oven to 375 degree F.
In a large bowl, combine the water and the honey. Add the yeast and stir
until it dissolves. Add the scallions, oil, milk, parsley, salt, dill weed, and whole wheat flour. Stir until the dough is smooth. Add enough of the all-purpose flour to make a stiff dough.
Turn the dough out onto a lightly floured surface and knead until it
is smooth.
Grease a large bowl with 1 tablespoon of the butter. Place the dough in
the bowl, cover it lightly, and let it rise in a warm place until doubled,
about 1 hour. Punch the dough down and shape it into 2 loaves.
Grease two 9 x 5 x 3-inch loaf pans with 1 tablespoon of the butter
each. Fit the dough into the pans and let it rise, lightly covered, until
doubled; this will take about 1 hour.
Brush the tops of the loaves with a little beaten egg white, if desired.
Bake the loaves for 35 to 40 minutes, until the bread sounds hollow
when tapped on the bottom. Remove the pans to a cooling rack; after
5 minutes turn the loaves out of the pans and let them cool completely.
Makes 2 large loaves.

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