Time 3h5m Yield 1 loaf (1-1/2 pounds). Number Of Ingredients 14 Steps:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Time 2h40m Yield 24 Number Of Ingredients 11 Steps:
Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Yield 10 Number Of Ingredients 9 Steps:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the Medium Crust and Basic/White Bread settings, and press Start.
Time 50m Yield Makes Makes 1 large loaf Number Of Ingredients 5 Steps:
Tip the flour into a bowl and mix in the yeast and salt. Create a well with your hands or the back of the spoon at the bottom of the bowl. Measure out 150ml of both water and oil and stir half of the liquid. Now bring together to make a soft dough- adding what is left of the liquid when needed. I normally use my hand for this bit but a knife or wooden spoon is fine. Tip onto a lightly floured surface and knead for ten minutes- if the bread mix is sticky put flour on your hands. Don’t worry if your dough is a bit on the wet side. Oil the bowl you used for the flour and place your dough in the centre- Add a little drizzle of oil over the dough itself as this helps it prove. Cover with cling film- making sure it tightly stretched across the top of the bowl to not let any hot air out and leave in a warm place for 1-2 hrs or till it has doubled in size. Use a spatula to scrape the dough back onto the floured surface you used earlier. Knock back the dough and knead for a further 5 minutes adding the herbs as you go- you can use different herbs then the ones suggested! Place the dough on a baking tray or if you want a proper loaf shape-a loaf tin! and again cover the tray in cling film and leave in a warm place till it doubles in size. When it has done this, uncover and bake your bread at 180C/160 fan/gas 6 for 15- 20 minutes till hollow. Allow the bread to cool for at least 5 minutes before you try to cut or taste the bread.
More about “italian herb bread ii recipes”
Time 3h35m Yield 2 loaves, 32 serving(s) Number Of Ingredients 11 Steps:
Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. Stir in olive oil, salt, herbs, garlic powder, onion powder, cheese and 3 cups flour into the yeast mixture. Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic. Place in an oiled bowl, turning to cover sides with oil. Cover with a damp linen towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled. Punch down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two 9x5 inch, greased pans. Allow to rise for 1/2 hour again, until doubled in a warm place. Bake at 350 degrees for 35 minutes. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
