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Garden Herb Bread




Source of Recipe


Macklinda


Recipe Introduction


This loaf is slightly dense and thus, holds up nicely to the rosemary. Substitute whatever fresh herbs are available to you. It's a great bread for sandwiches.


List of Ingredients




Garden Herb Bread



1 cup warm water
1 tsp. sugar
1-1/2 tsp. yeast
3 TB. olive oil
1 tsp. salt
2-3/4 cups bread flour, divided
1 TB. each: fresh oregano, parsley, rosemary (finely chopped)
1/4 tsp. black pepper



Recipe



1. Dissolve yeast and sugar in water. Let stand until foamy, five minutes.

2. In heavy-duty, stand mixer, blend olive oil, salt and 1/2 cup of flour until a thick paste forms. Slowly add yeast mixture and 1 cup of flour. Mix until smooth. Add herbs and 1/2 cup of flour. Switch to dough hook and add remaining flour by spoonful until dough pulls away from sides. Knead until elastic, about 8 minutes. Resist the temptation to add more flour. The dough will be very sticky.

3. Scrape dough into a well-oiled bowl with a spatula. Turn to coat. Cover and let rise 1 hour or until doubled in bulk.

4. Turn dough onto lightly-floured surface. Let rest five minutes. Shape into a loaf and put into a lightly greased 9x5 loaf pan. Cover and let rise until dough nearly reaches top of pan, about 30 minutes.

5. Preheat oven to 350. Bake loaf until golden and the bottom sounds hollow when tapped, about 50 minutes. Remove loaf from pan and cool on wire rack.

Yield: 1 loaf.