Title: Bubble bread loaf
 Categories: Bread, Yeast/sourd
      Yield: 2 Servings
 
      1 pk Active dry yeast
      1 c  Warm water
      1 c  Milk; 1% lowfat, scalded
      1 tb Sugar
      1 tb Butter or margarine
      2 ts Salt
      4 c  All-purpose flour
           Melted butter
      1 ts Dried marjoram
    1/2 ts Dried thyme
    1/2 ts Dried parsley
 
  Combine yeast and warm water in large bowl. Let stand 5 minutes. In a
  saucepan, combine milk, sugar, butter and salt. Heat until butter
  melts. Stir into yeast mixture. Add 1 cup of the flour. Beat until
  dough is elastic. Gradually stir in about 2 1/2 cups more flour or
  until a stiff dough is formed. On a lightly floured surface, knead
  dough for 15 minutes. Place in greased bowl, turning once. Cover and
  let rise 1 hour in warm place until doubled. Punch down. Divide dough
  in half. Cut 1 half into 8 pieces. Shape each piece into a ball. Dip
  each ball into melted butter. Place balls side by side in 2 rows in
  greased 9 by 5-inch loaf pan. Sprinkle with herbs. Repeat with
  remaining dough in another loaf pan. Cover and let rise in warm place
  45 minutes longer. Bake at 350 degrees for 45-55 minutes or until
  golden brown. Remove from pan and cool on wire rack.
  
  NOTES : You may use your favorite herbs in the quantities given.
  
  Recipe