Rustic Round Herb Bread Food

RUSTIC ROUND HERB BREAD

Steps:

• In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. , Spoon into a 9-in. round baking pan coated with cooking spray. Sprinkle with poppy seeds. , Bake at 400° for 20-25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges.

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.

RUSTIC ROUND HERB BREAD

Steps:

• Preheat oven to 400 degrees F & coat the inside of a 9"round baking pan (or a 9" pie pan) with nonstick cooking spray.
• In a large bowl, combine 1st nine ingredients (from the flour to & including the dill weed), & mix well.
• Cut in butter until mixture resembles fine crumbs.
• In another bowl, whisk together the egg, yogurt & milk, then stir this egg mixture into the dry ingredients until just moistened.
• Spoon into the prepared baking pan & sprinkle with poppy seeds.
• Bake for 20-25 minutes or until golden brown.
• Cool in pan on wire rack before cutting into wedges.

RUSTIC ITALIAN BREAD

Steps:

• BREAD MACHINE DIRECTIONS
• PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
• SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• CONVENTIONAL OVEN METHOD
• SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
• SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• High Altitude (3500 ft.):
• No change.

ROSEMARY HERB BREAD

Steps:

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

SOURDOUGH ONION HERB BREAD

Steps:

• Add all ingredients to bread machine in the order recommended by the manufacturer.
• Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
• Turn dough out onto lightly floured board and shape into two loaves.
• Place into greased bread pans and spray tops with non-stick cooking spray.
• Cover and let rise in a warm place until light.
• Patience here, as this can take several hours (usually 2 1/2 to 3).
• Bake at 350° F for about 30 minutes, or until golden brown.
• Remove from oven and turn out of pans onto wire rack to cool.
• Brush tops of loaves with butter while still hot.
• Recipe can also be made without a bread machine, using conventional methods.

FRENCH GARLIC AND HERB BREAD (QUICK AND EASY)

Steps:

• Cut loaf into 1/2 inch to 1 inch thick circles.
• Melt butter and mix in all the herbs.
• Brush butter mixture unto the bread liberally.
• Rub a little garlic on each circle and sprinkle with cheese.
• Toast under broiler until crispy. (about 1 to 2 minutes).
• Serve right away.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

HARVEST HERB BREAD

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together the flour, salt, baking powder, and baking soda.
• Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar and milk.
• Mix together gently until just mixed.
• Spoon into lightly oiled loaf pan and bake for 20-30 minutes.
• Test with a knife to see if done.