1 cup water
1 cup milk
1/4 cup sugar
2 packages (2 tablespoons) dry yeast
1/4 cup vegetable oil
1 clove garlic, finely minched
3 tablespoons minced onion
Approximately 5 cups whole wheat flour (or half white flour, half whole wheat)
1 1/4 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg

Heat water with milk until lukewarm, then stir in sugar and yeast. Heat oil in a small skillet and saute garlic and onions in it just until golden. In large bowl, combine yeast mixture with about 1 1/2 cups flour; beat with electric mixer until smooth. Add salt, herbs, oil mixture and egg, and beat again. Gradually add approximately another 1 1/2 cups flour; beat for 5 minutes. Dough should be soft and smooth.

Stir in another cup of flour, then turn dough onto floured board and knead it 5 minutes. Work in as much of the remaining flour as needed to keep it from sticking.

Dough should be smooth and elastic but still quite soft. Form into ball and put into an oiled bowl. Turn it once to evenly coat with oil. Cover bowl with towel and leave in warm place for 45 minutes or until nearly doubled.

Punch down dough and form into three small loaves. Place in small oiled pans, cover with towel and leave them to rise again for about 1/2 hour. Bake at 375 degrees for 35 minutes or until loaves sound hollow when tapped on bottom.

Makes 3 small loaves. From The Vegetarian Epicure by Anna Thomas.