Italian Herb Braid Food

GARLIC-HERB BRAID

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

ITALIAN HERB BRAID

Steps:

• In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt.
• In another bowl, combine water, butter and milk.
• Microwave until 130 degrees f. Gradually add to dry ingredients.
• Beat 2 minutes at medium, then 2 minutes on high.
• With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.)
• Divide dough into thirds and roll each into a 24" rope.
• Braid three ropes and tuck ends under.
• Brush with beaten egg and sprinkle with sesame seeds.
• Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes.
• Bake at 400 for 25 minutes.
• Cool on rack.

BRAIDED ITALIAN HERB BREAD

Steps:

• Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
• Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
• Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

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.

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.

SPINACH HERB FRITTATA

Steps:

• Mix all the ingriedients above with the exception of the oil.
• Preheat a pancake size pan greased with the olive oil on medium heat. Spoon enough mixture to cover bottom of the pan in a somewhat thick layer, like a pancake. When you see bottom strat to brown flip it over.
• Serve over flat pita bread with sliced tomatoes and avocado if desired.

ITALIAN HERB BREAD (BREAD MACHINE)

Steps:

• Follow instructions for your bread machine.
• My machine instructs to measure ingredients in the order listed into the baking pan. (I mix the water and powdered milk and microwave for about 30 seconds on high before putting in pan.).
• Insert baking pan into oven chamber and secure pan.
• Select basic bread setting and 2 pound loaf.
• When cycle ends, I put the loaf into a large zip lock bag, seal, and place on wire rack to cool completely before slicing.

ITALIAN HERB MIX

Steps:

• Mix all herbs well and store in an air-tight container.

GARDEN HERB BRAID

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. , Divide dough into thirds. Shape each portion into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes., Bake 375° for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to a wire rack to cool.

GARDEN HERB BRAID

Steps:

• In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120*-130*F. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in just enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for about 10 minutes.
• Divide dough into thirds. Shape each portion into a 15 inch rope. Place ropes on greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes.
• Bake at 375*F. for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Then remove from pan to a wire rack to cool.
• Yield: 1 loaf (16 slices).

CRISPY HERB PITA BREAD

Steps:

• Brush the olive oil over the pita bread, then sprinkle with the herbs, spice and salt.
• Cut the pita bread into 1" squares, then bake at 120C for 5 minutes, keeping a close eye on them, 1 minute can be the difference between burnt and soggy. Check them regularly and make sure they are all nice and crisp yet not burnt.

ITALIAN MUSHROOMS

Steps:

• Combine bread crumbs, Romano cheese, parsley, garlic and black pepper, mixing lightly.
• In 2 quart caserole prepared with vegetable cooking spray, alternately layer mushrooms and crumb mixture, ending with crumbs.
• Drizzle with oil.
• Bake, uncovered, at 350*F for 45 minutes, stirring mushrooms occasionally.