- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 (.25 ounce) package active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons shortening
- 3 teaspoons dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 teaspoon margarine, melted
- Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
- Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.
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