Crown Herb Bread Food

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

HERB BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

HERB BATTER BREAD

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

HERB BREAD

Steps:

• In a large bowl, combine the first six ingredients. Spread on one side of each bread slice; wrap loaf in foil. Bake at 350° for 20-25 minutes or until heated through.

CROWN HERB BREAD

Steps:

• In a large skillet over medium heat warm olive oil garlic powder and onion flakes. Saute for about 3 minutes until spices cook. Turn off heat, add parsley flakes and mix. [Don't be afraid to experiment with your favorite seasonings.].
• Divide dough into about 14 pieces. Coat each piece of dough with the herb mixture on all sides.
• In an ungreased tube pan, place pieces of dough in single file, side by side in a circle around pan. Do not stack dough on top of each other, squeeze them in if necessary. Pour remaining oil evenly over the top of the dough. Cover with a clean towel and let rise 2nd time according to dough recipe.
• Prepare oven by placing aluminum foil as a liner over lower rack to catch any drips. Preheat oven to 325 degrees F. Place dough on middle rack. Bake for 30-35 minutes or until golden. Bread will puff up like a big mushroom.
• Let cool in pan. When removing from pan, wrap with foil to secure bottom of bread so it won't fall apart.

GARDEN HERB BREAD

Steps:

• Load ingredients into your machine in the order given.
• Bake using the regular, rapid, or delayed time bake cycle.

GARLIC AND HERB BREAD

Steps:

• For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

HERB BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to pan according to the order in the manufacturer's directions.
• Set crust on medium or dark and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

CROCK POT HERB BREAD

Steps:

• Stir first amount of sugar into warm water in large warmed bowl and sprinkle with yeast.
• Let stand for 10 minutes.
• Stir to dissolve yeast, add next 8 ingredients and beat on low to moisten. Beat on medium for 2 minutes, work in second amount of flour.
• Grease 3-1/2 quart slow cooker and sprinkle with cornmeal
• Turn dough into prepared slow cooker.
• Smooth top with wet spoon or hand.
• Put wooden match or an object 1/8-inch thick between lid and edge of slow cooker to allow a bit of steam to escape.
• Cook on High for about 2-1/2 hours. (At this point check temperature with an instant read thermometer. If the temperature is at least 190F the bread is done.
• If it's done you should loosen sides with knife and turn out onto a clean surface and enjoy.
• If it's not done yet you can either leave it in the crock pot for an additional 30 to 60 minutes or turn if out onto a clean surface, flip it over and return to the crock to allow the other side to brown.
• Cook on High for an additional 30-60 minutes to brown other side of bread.
• Cut into 14 slices.

CRISPY HERB BREAD

Steps:

• In a small bowl, combine oil and garlic powder; brush over bread. Sprinkle with the remaining ingredients. Place on a baking sheet. Bake at 425° for 7-9 minutes or until lightly browned. Cut each half into five slices.

ROSEMARY HERB BREAD

Steps:

• Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.