Herbed Bread
Source of Recipe
unknown
List of Ingredients
2 c Warm water
1 tb Dry yeast
3 tb Sugar
6 c To 7 c all purpose flour
1 tb Salt
1/2 c Olive oil
1 tb Dry italian seasonings
2 tb Minced fresh garlic
1/4 c Chopped fresh basil leaves
2 tb Chopped fresh oregano
Recipe
This pan bread has an Italian heritage. It does not need
butter and is best eaten shortly after it has
emerged from the oven. It is excellent with vegetable soups.
Combine the waterm, yeast, sugar, and approximately 2 cups of
the flour to make a thick paste. Mix
thoroughly and let stand a few minutes until bubbles rise to
the surface.
Combine the salt with the remaining flour; add gradually to
the yeast mixture, until it will absorb no
more flour. Knead the dough until the texture is smooth and
not sticky to the touch; about 5 to 10
minutes. Place the dough in an oiled bowl and let it rise in
a warm place until it has doubled in bulk.
Punch dough down, place on a lightly floured surface, and
knead for another minute. Let dough rest for
5 to 10 minutes.
Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil.
Sprinkle the pan with 1/2 tablespoon of the dry
Italian seasonings and 1 tablespoon of garlic. Roll the bread
dough out to line the pan.
Lay the dough into the pan, brush with the remaining olive
oil, sprinkle with the remaining garlic and
Italian seasonings, and then the fresh herbs. (At this point
the bread may be prepared a day ahead and
kept in the refrigerator, on the prepared pan, to rise.)
Let the dough rise for about 45 minutes to 1 hour. Bake in a
preheated 350 degrees F oven for 20 to 25
minutes or until golden brown.
Serves 8 to 12.
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