Herb Casserole Bread: The Best Herb Casserole Bread Recipe from Cook'n

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	Herb Casserole Bread

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   2 packages yeast active dry
   2 cups water warm (105° to 115° F)
   2 tablespoons sugar
   1 teaspoon salt
   2 tablespoons butter soft or margarine
   1 7-ounce package dry salad dressing mix (onion, Italian or other)
   4 1/2 cups flour

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Sprinkle yeast over water in large bowl of electric mixer; let stand a few minutes; stir to dissolve. Add sugar, salt, butter or margarine, salad dressing mix and 3 cups flour. Beat at low speed until blended. Beat at high speed until smooth, about 2 minutes. Scrape down side of bowl with spatula as necessary. With wooden spoon, gradually beat in rest of flour until blended. Dough will be sticky. Cover bowl with greased wax paper, then with towel. Let rise in warm place about 1 hour or until light and bubbly and more than double in volume. With wooden spoon, stir down batter; beat vigorously 1/2 minute or 30 strokes. Turn into a well greased, round 2-quart soufflé dish. Let dough rise for 30 to 40 minutes. Bake at 375° F for 50 minutes or until nicely browned and hollow sounding when tapped with knuckle. Turn out onto wire rack; cool completely or serve slightly warm cut into wedges.

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