Herbalicious Bread
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally well, take my word for it.
Yield: 2 loaves
INGREDIENTS:
2 packets or 2 tbsp. active dry yeast
¼ c. warm water
1 tsp. sugar
¼. c. melted butter
2 tsp. salt
1 c. warm milk
2 eggs
4 ½ to 5 c. flour
1 tsp. basil – (fresh or dried)
1 tsp. thyme – (fresh or dried)
1 tsp. oregano – (fresh or dried)
½ tsp. nutmeg
INSTRUCTIONS:
Prepare the herbs by finally chopping them using your favorite method, mixing dry and fresh herbs alike.
Soften the yeast in warm water (between 105°-110 F) with 1 teaspoon sugar for at least 5 minutes.
Warm the milk in a small pot till warm (same as above), remove from heat and add the sugar, salt and butter. Stir till sugar has dissolved and place into a large mixing bowl, add the yeast mixture and eggs, stir to break the eggs.
Add 2 cups flour and beat for 3 minutes. Add herbs and beat another 2 minutes.
Using the dough hook or with a wooden spoon, add the last of the flour. If using a dough hook, mix till a ball forms in the bowl and the dough becomes shiny and pulls away from the sides.
If doing by hand, knead for 5 minutes or till dough is homogenous and shiny.
Place in a lightly oiled bowl and turn it over to oil the dough everywhere, cover and let it rise till at least double, about 1 hour and a half.
Punch down and separate into 2 even portions, let it rest 10 minutes.
Shape into free standing loaves, or place it buttered/oiled loaf pans. Let it rise till doubled, about 1 hour.
Bake in 375° F oven for 30 – 40 minutes, checking for doneness after 30 minutes.
Remove from oven and let cool slightly.
Bon appétit!
Serve with my proven-to-be-delicious Friday Night Cassoulet!
