Ingredients- 1 Tablespoon Yeast
- 3/4 Cup Warm Milk
- 1/8 Cup Sugar
- 3/4 tsp Salt
- 1/3 Cup Shortening
- 1 Egg
- 1/2 Cup warm Mashed Potatoes
- 3 1/2 Cups Flour
- 3 Tablespoons of your favorite fresh herbs - reduce by half if using dried herbs
Preparation:Dissolve yeast in warm water. Stir in sugar, salt shortening, egg, potatoes, herbs and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board: knead until smooth, about 5 minutes. Place in greased bowl, cover tightly. Let rise for 1 hour then punch it down and let it rise for another 45 minutes. Form into rolls or a single loaf. Place into your 12” Dutch oven and let rise for 1 hour. Bake with 6 briquettes bottom heat and 16 briquettes top heat until done, about 25-30 minutes. Rotate the oven and lid every 10-15 minutes.
!["Done"](http://dutchovenchef.com/images/potatoHerbBread/done.jpg)
!["Served"](http://dutchovenchef.com/images/potatoHerbBread/served.jpg)