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Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews,
especially on cold winter evenings. Today I have a few simple recipes to
keep in mind when you need a quick bread for dinner.

Herb Rolls

2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart
slightly. Bring the butter with herbs to a very low boil while stirring.
Pour over the bread. Bake at 350 degrees F. for 30 minutes.

Easy Herb French Bread

3 cups Bisquick or Jiffy Baking Mix
3/4 cup water
1/2 tsp. dried oregano
1/2 tsp. basil
1 egg yolk
1 tbsp. water
Sesame seeds

Preheat oven to 400 degrees F. Mix baking mix, water and herbs until a
soft dough forms; beat vigorously for 30 seconds. Form the dough into a
ball on surface dusted with flour. Knead ten times, then roll into a 11
inch by 8 inch rectangle. Roll it up lengthwise, then pinch the ends to
seal. Place the loaf on a baking sheet. Mix the yolk and water; brush on
the loaf and sprinkle with the seeds. Bake until lightly browned for
20-25 minutes.

Herb Bubble Bread

2/3 cups grated Parmesan cheese
1 tbsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. paprika
3 cups Bisquick Buttermilk Baking Mix
3/4 cup sour cream
1/4 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F. Grease a tube or Bundt pan. Mix the
cheese, herbs and garlic. Combine baking mix, sour cream and milk until
soft dough forms; beat 30 seconds. Gently gather dough into a ball, then
knead ten times. Divide and shape dough until 1 inch balls. Dips each
ball into the melted butter, then roll in the cheese mixture to coat.
Arrange the balls about 1/4 inch apart in layers in the tube pan.
Sprinkle any remaining cheese mixture over the top of the dough. Bake
until golden brown for 20 minutes. Cool 5 minutes, loosen edges from the
sides of the pan and remove from pan.

Herb Flat Bread

Crescent roll tube, 8 ounces
1/2 c. fresh basil leaves or 2 tsp. dried
2 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1 egg, beaten
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Mozzarella cheese

Preheat oven to 375 degrees F. Roll dough into 2 long rectangles. Place
one rectangle on a baking sheet. Place the basil leaves on the dough,
sprinkle the rosemary on top of the basil. Place second rectangle over
the herbs. Flatten the double layer slightly with a rolling pin, or
hands. Brush egg over the top of the dough. Sprinkle with the cheeses.
Bake until golden brown, about 8 to 10 minutes.

Notes: Italian seasoning and garlic can be used in place of the rosemary
and basil.
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