Fresh Herb Bread Food

ITALIAN HERB BREAD

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.

BREAD MACHINE FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

ITALIAN HERB BREAD I

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.

BEST FRESH HERB BREAD RECIPE

Steps:

• Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
• Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour - salt mixture and knead the dough very well. I normally knead my dough like this: If I'm kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
• In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.
• Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
• Cut baguette (long) loaf into approximately 10 equal rolls - cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some cheesy herb mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
• Bake for 30 minutes or until nicely golden brown. If you're using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

Steps:

• Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

HERB ARTISAN BREAD

Steps:

• Place flour, salt, yeast, Parmesan cheese, garlic and rosemary in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
• Transfer dough to a large clean, ungreased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 - 24 hours.
• Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
• Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth. Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
• Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.) Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
• Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan. Replace lid and return to the oven. Bake 30 minutes.
• Remove lid and bake additional 10 minutes or until the top is browned.
• Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.

HERB QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

GARDEN HERB LOAF

Steps:

• In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
• Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.
• Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.

EASY HERB QUICK BREAD RECIPE

Steps:

• Preheat the oven to 350F and line a 9" x 5" loaf pan with parchment paper.
• In a large bowl, whisk together eggs. Add olive oil, almond milk, parsley, scallions, and thyme. and stir until combined. Lastly, whisk in vinegar.
• In a separate bowl, whisk together your dry ingredients: almond flour, gluten free flour, baking powder, baking soda, salt, pepper , and shredded parmesan.
• Add dry ingredients to bowl of wet and stir until just combined. Do not over mix.
• Spread in your parchment lined 9" x 5" loaf pan and sprinkle some shredded parmesan over the top.
• Move to the oven and bake at 350F for 35-40 minutes or until a knife inserted in the middle comes out clean/with a few moist crumbs. Serve warm & enjoy!

60-MINUTE HOMEMADE HERB BREAD

Steps:

• Preheat oven to 375ºF.
• In a large bowl or the bowl for a standing mixer, whisk 4 cups of flour and the rest of the dry ingredients together.
• Whisk milk, olive oil, and egg together. Pour into dry mix and start to combine.
• While the dry ingredients and milk mixture combine, slowly pour in the water.
• The dough should be slightly tacky. It will clean the sides of the bowl but stick to the bottom of the bowl. Add more flour, if needed.
• Once dough is the correct consistency, knead for about 5 minutes until the texture is smooth and elastic. You should be able to stretch the dough a bit without it breaking.
• Cover the dough and let rest in the mixing bowl or on the counter for 15 minutes.
• After the dough has rested, form it however you'd like.
• To make a braid, separate it into 3 pieces and lay them flat on a lined or greased cookie sheet. Starting at the top, bring the outside strand over the middle strand, so it becomes the new middle strand. Repeat with the opposite side. Repeat this pattern until the whole loaf is braided.
• Pinch and tuck under both of the ends.
• Cover and let rest 15 more minutes.
• Bake on a lined or greased cookie sheet for 20-25 minutes, until the top is golden brown. The internal temperature should register between 205-210 degrees F if you prefer to use a thermometer.
• Brush top of baked bread with melted butter and let cool.

FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.