Are you going to Scarborough Fair...

....parsley, sage, rosemary & thyme. This bread contains all four of these herbs from the famous Simon & Garfunkel song. The flavors all complement one another very nicely, making a very tasty bread.


Scarborough Fair Herb Bread
Source: Salt Lake Tribune, courtesy of Melanie Wilhelmsen, Ogden as published in American Profile Magazine

6 cups all-purpose flour, divided (I used King Arthur Bread Flour instead)
2 tablespoons sugar
2 teaspoons salt
2 1/2 tablespoons active dry yeast
2 1/2 cups warm (120 to 130 degrees) water
3 tablespoons finely chopped flat-leaf parsley
1 to 2 teaspoons finely chopped sage (I used 2 teaspoons of each - sage, rosemary & thyme)
1 to 2 teaspoons finely chopped rosemary
1 to 2 teaspoons finely chopped thyme
1 tablespoon melted butter

Grease two (9-by-5-inch) loaf pans. In a large bowl, combine four cups flour, sugar, salt, yeast, and 2 1/2 cups warm water. Add herbs and stir until well blended. (I let my KitchenAid do the work.) Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, 30 to 45 minutes.

Heat oven to 375 degrees. Bake loaves 30 minutes. Reduce heat to 350 degrees, and bake 15 minutes longer or until bread sounds hollow when tapped. If necessary, cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack.

Makes 2 loaves.

Photos courtesy of Nicholas Draney Photography