Herb Artisan Bread Recipes

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.

NO KNEAD ARTISAN BREAD

Steps:

• Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
• Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
• Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
• Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
• Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
• Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
• Loosely cover with plastic wrap and let rest while oven is preheating.
• Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
• Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
• Transfer to a wire rack to cool for 10 minutes before slicing.

ARTISAN BREAD - EASY HOMEMADE RECIPE

Steps:

• Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.
• Add the water and stir into the dry ingredients until a dough forms. It should start to pull away from the bowl. The dough will look wet and sticky.
• Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.
• Allow the dough to rise for at least 12 hours up to a maximum of 16 hours. 12-14 hours is the sweet spot. Bubbles wil form in the dough and it may drop a bit after rising.
• Lightly flour the countertop and dump out the bread dough on the floured surface.
• Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
• Flatten the dough out to make a rectangle.
• Fold over 1/3 of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
• Continue the folding process by folding the bottom 1/3 of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
• Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
• Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
• Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
• When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.
• Very Carefully remove the cloche from the oven (close the oven door).
• Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.It's okay to bake the bread on the parchment paper.
• Bake for 30 minutes at 450 degrees F.
• Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.Dark Bread is okay, it looks more rustic!
• Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.

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.

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.

BUTTER AND HERB ARTISAN BREAD

Steps:

• In a large bowl, add the water and yeast. Let the yeast proof 5 minutes. Add the remaining ingredients and stir/knead 9-10 minutes until dough is smooth, wet, and just slightly elastic. I use the dough hook on the mixer to do this, but it can be done the old fashioned way with a wooden spoon.
• Cover the bowl with a damp towel and put the dough to rise in a warm place for 2 hours.
• Use a rubber spatula to scrape the dough out of the bowl onto a floured surface. Flour the top of the dough and knead it just a couple times to get it into a nice, smooth mound. Divide and form the dough into 4 loaves. Let them rise 1 hour.
• Heat the oven to 450°F with a pizza stone in the oven. Cook the bread loaves 30 minutes or until browned and crusty. On my pizza stone, I fit two loaves at a time. Move the cooked bread to a rack to cool. Serve that day or wrap in foil to freeze for later. Yields 4 loaves.

EASY PARMESAN HERB ARTISAN BREAD

Steps:

• The night before, combine 3 cups white flour, salt, yeast, and sugar in a bowl with a spatula.
• Add oil, water, basil, and oregano and use a spatula to mix until combined.
• Cover the bowl with plastic wrap and let sit overnight, or about 12-18 hours.
• On your counter (I like to cover mine with plastic wrap for easy clean up), sprinkle flour and then dump the dough onto the counter. The dough will be very wet.
• Add more flour to the dough and gently stir it in with a spatula until the "wetness" is gone. It could take a cup of flour or even more, just make sure that the dough is no longer wet and sticky.
• Add cheese into the dough and mix until combined.
• Shape the dough and place it in a greased bread pan.
• Sprinkle additional basil, oregano, and cheese on top.
• Place this into your TURNED OFF OVEN for 1.5 hours. (do not turn the oven on)
• Remove dough from oven and preheat oven to 425 degrees Fahrenheit.
• Bake for about 30 minutes or until the top is slightly browned and it sounds "hollow" when you lightly knock on it.
• Let cool for a few minutes before removing it from the pan.
• Let cool completely before cutting.

A TUSCAN HERB ARTISAN BREAD

Steps:

• Mix the flour, instant yeast, and salt together.
• Add the water and spices.
• Mix by hand until the dough comes together.
• Let stand for 12 to 18 hours. We have done this over night, and of course, add a couple hours.
• Line a cookie sheet with parchment paper.
• Once the dough had rested for 12 to 18 hours, place the dough onto the parchment paper lined cookie sheet.
• Fold the dough into thirds one way, then thirds the other way.
• Let the dough stand for another 2 hours.
• Preheat the oven at 500°F with a covered Dutch Oven in the oven.
• Once both the oven and Dutch Oven are hot, carefully take the cover off the Dutch Oven and slide the rested dough into the Dutch Oven.
• Now is when you can lightly sprinkle a little of the herbs on top of the loaf, this is optional.
• Place the cover back on to the Dutch Oven and put into the hot oven.
• Bake for 25 minutes with the cover on, then, take the cover off and finish baking for another 5 minutes.
• After the 30 minutes, take the Dutch Oven out of the oven.
• Have a cooling rack ready to put your Bread on right after you take it out of the oven.
• Let the bread cool on the cooling rack for a few hours, after it has cooled, slice the loaf.
• Store in a air tight container.