Herbed Bread

3½ - 4 cups all-purpose flour
2 cups whole wheat flour
½ cup dry milk powder
¼ cup sugar
1 package (¼ ounce or 1 T) active dry yeast
2 cups water
2 T vegetable oil
2 T butter or margarine
2 eggs, beaten
½ cup sliced green onions
3 T minced fresh parsley or 1 T dried parsley flakes
2 teaspoons dried oregano
1½ teaspoons salt

In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.

Makes 2 loaves