2 pkg. dry yeast
1/4 c. warm water
1/3 c. shortening
2 unbeaten eggs
1/4 c. sugar
1 tbsp. salt
4 1/2 to 5 c. flour
Poppy or sesame seeds
1 c. lukewarm milk (reconstitute powdered milk with warm water, this eliminates scalding)

Soften yeast in the warm water. Add shortening and warm milk. Blend in the eggs and yeast. Gradually add the salt and flour to form a stiff dough. Knead on a floured surface until smooth and satiny, 2-3 minutes. Place under greased bowl to rise until light and double in size.

Roll out half of the dough on a lightly floured surface to 1/16 to 1/8 inch thickness. Cut dough into 5 inch circles with coffee can cover. Spread each circle with Herb Butter. Fold in half and place on greased cookie sheet. Spread top side with the Herb Butter. Continue making and folding circles. Place each on the proceeding circle, folded side down, and overlapping 3/4 of the way, to make rectangular loaf. Repeat the second loaf with the remaining dough. Let rise 30-45 minutes. Sprinkle with the poppy or sesame seed. Bake at 350 degrees for 20-25 minutes. Best served warm.

HERB BUTTER:

Mix together 1/2 cup soft butter, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/4 teaspoon oregano, 1/8 teaspoon cayenne pepper, 1 clove of minced garlic, and 1/2 teaspoon caraway seed.