Italian Herb Bread

1. 1

   In a medium saucepan heat milk and margarine until hot but not scalded.

2. 2

   In large bowl, mix sugar, salt, dressing mix and shredded wheat.

3. 3

   Stir in milk mixture.

4. 4

   When lukewarm, stir in yeast.

5. 5

   Stir in egg, then flour; mixing well.

6. 6

   Cover with a damp towel; let rise in a warm draft free place until double, about 1 hour.

7. 7

   Punch down; knead 1 minute on a floured board.

8. 8

   Cut in half.

9. 9

   Shape each half into a long rolled loaf and place on greased cookie sheets.

10. 10

    With a sharp knife cut several 1/2 inch deep gashes across the top.

11. 11

    Cover with a damp towel and let rise in a warm, draft free place until double, about 1 hour longer.

12. 12

    Bake in a preheated 350*F oven for 30 minutes, or until loaves sound hollow when tapped on bottom.

13. 13

    Cool on racks and serve warm or cold.

14. 14

    It's good either way!

* Per serving · 4 servings · Values may vary.

No additional tips available.