1 cube chicken bouillon
2 1/2 c. boiling water
2 pkgs. dry yeast or 1 1/2 oz. cake yeast
1 tbsp. sugar
1 egg
1/3 c. oil
1/4 c. grated carrot
1 tbsp. parsley
1 tbsp. basil
2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. thyme
6 to 8 c. flour

Dissolve the bouillon cube in the boiling water and cool to lukewarm. Proof the yeast in the cooled chicken stock with sugar. Beat the egg lightly and add it with the other ingredients, except the flour, to the bowl. Mix well.

Now knead in the flour until the dough does not stick. Let the dough rise in a lightly oiled, covered bowl until doubled in bulk. Then turn the dough out of the bowl and knead for about 10 more minutes. Divide the dough, shape, put into greased loaf pans, and bake at 400 degrees for 50 to 60 minutes. This bread is good with a whole egg or butter wash on the top before baking. Makes 2 loaves.