Saturday, October 2, 2010

Scrumptious Saturday - Italian Herb Bread

Nicki at Domestic Cents has THE GREATEST bread recipes. I highly recommend you head over there to check out more than just this one I got from her listed below. She has a great blog too!
This bread is absolutely amazing I can't stop eating it! I'm going to try to make shredded Italian Roast beef and make sandwich buns from this dough...YUMMY!
Italian Herb Bread
(adapted from allrecipes)

  • 3 cups warm water
  • 1 tsp. white sugar
  • 2 tbsp. (or 2 packets) active dry yeast
  • 1 tbsp. salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 7 cups all-purpose flour
  • cornmeal

  • Dissolve the sugar and yeast in warm water for about 10 minutes until it appears slightly foamy and creates small bubbles (this is proofing).
  • Stir in 4 cups of flour and beat it until it’s smooth. Then let it rest for 15 minutes.
  • Beat in the salt and herbs. Add remaining flour, one cup at a time, until it forms a firm dough.
  • Knead until it is smooth and springy. This is going to take about 8 minutes or so if you knead it by hand. It needs to be very smooth in order to have a fantastic consistency.
  • Place it in a greased bowl and turn it over so that the dough is greased all over (you don’t want it sticking to the bowl). Cover dough with a cloth or plastic wrap and let it rise in a warm place for one hour.
  • Punch it down gently and divide into 3 balls. Lightly grease 2 cookie sheets (be sure you pick two that will fit in your oven at the same time) then sprinkle lightly with cornmeal (cornmeal is optional, but I like it). Form dough into either long or round loaves on the cookie sheets. Use a very sharp knife a cut a few slits in the top of the loaves. Cover and let rise about 30 more minutes.
  • Bake in a 450F degree oven for about 20 minutes. The top should be golden brown and the bottom of the loaf should sound hollow when tapped.

    No comments:

    Post a Comment

    Popular Posts