1/4 cup warm water (hot to touch)
1 pkg. active dry yeast
2 t. sugar

2 T. butter, melted
1/2 cup warm milk
1/2 t. basil
1/2 t. oregano
1/2 t. salt
1/4 cup wheat germ
1 1/2-2 cups flour
1/4 cup grated Parmesan cheese

Pour the water into a large bowl and then add the yeast and sugar —stir and then let sit until foamy. Stir in the butter, milk, herbs, salt and wheat germ. Slowly add the flour until a stiff dough forms. Turn this onto a floured surface and knead for three to four minutes. The dough will get soft and springy. Divide the dough into eight or nine parts. Roll each part into a ball and place them in a greased eight-inch cake pan —evenly spaced. Sprinkle with Parmesan cheese. At this point, you can cover and allow them to rise for an hour, or, leave the cheese off and refrigerate them for up to 24 hours —just sprinkle the cheese on before baking. Bake for 20 to 25 minutes at 375 degrees. Makes eight or nine buns.

Easy Whole Wheat Bread
3 cups flour (or bread flour)
2 pkgs. dry yeast
1/3 cup non-fat dry milk
1 1/2 cups hot tap water
2 T. shortening, room temp.
2 T. honey
2 t. salt
1 egg, room temp.
1 1/2 cups whole wheat flour

Measure two cups of flour into a large bowl, and then sprinkle the yeast over the flour —stir to blend. Pour in the water, stir in the shortening, honey, salt and egg. With an electric beater, beat this on low for 30 seconds, and then on high for three minutes. Add the whole wheat flour and then add the rest of the flour a little at a time by hand —add more if the dough is too sticky. Turn the dough onto a floured surface and knead it for eight to 10 minutes. Cover with a cloth towel and allow it to rest for 20 minutes. Punch the dough down to remove the air bubbles, and then shape into two balls. Cover again for five minutes. Grease two loaf pans; shape the dough balls into loaves and place each one in a pan. Allow the loaves to rise in the pans, covered. Bake for 40 to 45 minutes at 375 degrees. For a soft crust, brush the tops with melted butter.