Herb Bread

Herb Bread
This is based on another recipe, but it had herbs I don't like, so I redid it.  This can be used for sandwiches, because when you slice it, it stays together well, even in the toaster. 
1 cup lukewarm milk
2 Tbl sugar
1 Tbl yeast
1 egg
2 Tbl Crisco


Combine milk, sugar and yeast.  Let rest 3-5 minutes, until yeast is active.  add egg and Crisco and mix to combine. 

3 - 3 1/2 cups flour
1 1/2 tsp salt
2 Tbl mixed herbs.   
         I used 21 Seasoning Salute from Trader Joe's.  You can use more or less to taste.  This wasn't too overpowering, so when I served it with a spicy meal, you couldn't tell the herbs were in there.  But when toasted and buttered on its own, you could taste the spice. 

Add 1 cup flour, salt and herbs to wet ingredients.  Mix well.  Add remaining flour until consistency is good for kneading. 
Knead about 5 minutes.
Place in a clean bowl, oil surface of dough, cover bowl with a cloth, and let rest until doubled, about 1 hour.
Punch down dough, but not too much.  You don't want all the air to go out.  Shape and place in greased (Crisco) loaf pan.  Cover with cloth and let raise again, about 45 minutes, until well risen.  Don't let it go too long at this stage or it will sink back down. 
Heat oven to 375 and bake about 45 minutes, or until golden brown and sounding hollow when tapped with knuckles.