Citrus-Accented Yeast Bread

Yield 2 loaves

2 cups warm water

2/3 cup white sugar

1-1/2 tablespoons or one packet active dry yeast

1-1/2 teaspoons salt

2 tablespoons each lemon verbena finely chopped, lemon and orange zest

1/4 cup vegetable oil

6 cups bread flour (all-purpose flour may be substituted)

1/2 teaspoon baking soda (optional, adds a bit more rise and a lighter finished product)

Warm water to about 110° F in a large measuring cup or bowl, dissolve sugar in the warm water and then stir in yeast. Allow to proof for about 5 minutes until yeast shows foam on top to prove that it is active.

Ingredients may be combined by hand or in a mixer outfitted with a dough hook.

In a large mixing bowl, combine salt, oil, herbs and zest. Add yeast, water and sugar. Mix in flour one cup at a time. If using a mixer, knead dough until it retracts from the sides of the bowl and the surface is smooth. If kneading by hand, continue to mix, knead and stretch until the surface is smooth and not sticky to the touch.

Place dough in a large bowl that has been oiled and turn dough to coat surface. This step reduces surface drying during the first rise. Cover bowl with a damp cloth and allow to rise until double in bulk (about 1-1/2 to 2 hours.)

Remove dough from bowl, punch down to remove air and allow it to rest for 5 minutes. Knead it for a few minutes then divide in half. Shape into loaves and place into two oil coated 9×5-inch loaf pans (non-stick cooking spray can be substituted for oil). Allow to rise for about 45 minutes or until dough has risen 1 inch above pans.

Bake at 350° F for 45 minutes. The bread is done when tapping the surface yields a slightly hollow sound. Let bread cool for about 15 to 20 minutes in the loaf pan and then remove and complete cooling on a wire rack. Wrap and store.