I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
I have always had
trouble baking bread using yeast. I buy
too much and it gets stale and then my bread never rises like it should. I found this recipe for an herb bread that eliminates
the need for dry yeast by using beer instead.
And the flavor makes it a great bread to eat with tomatoes dishes, and
winter bean soups.
Normally I do not
post recipes that only use my seasonings, but I have made this bread and BYP Italian Seasoning makes it the best. If you
comment and want a substitute I will reply with one.
ingredients in bowl, mix well. Add beer
and again, mix well. Preheat oven to
375°F. Lightly grease or spray a 9 x 5 x
3-inch loaf pan with nonstick cooking spray.
Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf.
*If you don’t have
self rising flour just use this mixture. 3 cups all purpose flour, 3 teaspoons
baking powder and 1 1/2 teaspoons salt.