HERB BREAD FOR BREAD MACHINE
This herb bread is almost exactly like the bread they serve at Macaroni Grill®. This bread is best warm or toasted. We serve it with soups or even just toasted for breakfast spread with cream cheese instead of butter.
Provided by BowerMarty
Categories Bread Yeast Bread Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
- Set machine to bake a large loaf with light crust and press Start.
Nutrition Facts : Calories 234 calories, Carbohydrate 41.2 g, Cholesterol 23.3 mg, Fat 4.6 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 302 mg, Sugar 3.3 g
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
HERB QUICK BREAD
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. -Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BEST FRESH HERB BREAD RECIPE
Loaded with fresh parsley, chives, cheese, garlic and olive oil, this fresh herb bread with yeast dough is one of the simplest and most delicious breads you'll ever make. The yeast dough is cut into rolls, rolled into a parsley chives cheese olive oil mixture after the first rise.
Provided by Ester | esterkocht.com
Categories Breakfast Brunch Side Dish Snack
Time 2h15m
Number Of Ingredients 13
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
FLAVORFUL HERB BREAD
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst-If you don't have a bread machine on hand, learn how to make bread without one!) -Gerri Hamilton, Kingsville, Ontario
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (16 slices)
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
60-MINUTE HOMEMADE HERB BREAD
This 60-minute homemade herb bread is not only a showstopper, it's delicious and one of the easiest yeast breads you'll make! Perfect for any skill level!
Provided by Longbourn Farm • Alli Kelley
Categories Side Dish
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 257 kcal, Carbohydrate 40 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 418 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY ROSEMARY GARLIC FOCACCIA BREAD
Our focaccia bread recipe is very simple to make - no fancy equipment is needed at all. The secret to the best focaccia is a great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use olive oil you love. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil instead. A note on pan size: In this recipe, we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 2h
Yield Makes approximately 15 servings
Number Of Ingredients 10
Steps:
- In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
- Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
- Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
- After 1 hour, heat the oven to 450 degrees Fahrenheit.
- Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
- Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
- Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.
Nutrition Facts : Calories 143, Protein 3 g, Carbohydrate 16 g, Fiber 1 g, Sugar 0 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 0 mg
ITALIAN HERB BREAD
Bring the taste and smell of italy to your kitchen
Provided by hannah2355
Time 50m
Yield Makes Makes 1 large loaf
Number Of Ingredients 5
Steps:
- Tip the flour into a bowl and mix in the yeast and salt. Create a well with your hands or the back of the spoon at the bottom of the bowl. Measure out 150ml of both water and oil and stir half of the liquid.
- Now bring together to make a soft dough- adding what is left of the liquid when needed. I normally use my hand for this bit but a knife or wooden spoon is fine. Tip onto a lightly floured surface and knead for ten minutes- if the bread mix is sticky put flour on your hands. Don't worry if your dough is a bit on the wet side.
- Oil the bowl you used for the flour and place your dough in the centre- Add a little drizzle of oil over the dough itself as this helps it prove. Cover with cling film- making sure it tightly stretched across the top of the bowl to not let any hot air out and leave in a warm place for 1-2 hrs or till it has doubled in size. Use a spatula to scrape the dough back onto the floured surface you used earlier. Knock back the dough and knead for a further 5 minutes adding the herbs as you go- you can use different herbs then the ones suggested!
- Place the dough on a baking tray or if you want a proper loaf shape-a loaf tin! and again cover the tray in cling film and leave in a warm place till it doubles in size. When it has done this, uncover and bake your bread at 180C/160 fan/gas 6 for 15- 20 minutes till hollow. Allow the bread to cool for at least 5 minutes before you try to cut or taste the bread.
GARLIC HERB BEER BREAD
Garlic Herb Beer Bread. An update to a classic recipe, this beer bread is loaded up with herbs and fresh garlic for a more flavorful loaf. This is the only beer bread recipe you need! This is a quick and easy side dish perfect for serving alongside soups and chilis!
Provided by Serene
Categories bread
Number Of Ingredients 9
Steps:
- Preheat the oven to 375. Spray a loaf pan with non stick baking spray and set aside.
- In a large bowl combine the flour, baking powder, salt, dried herbs, minced garlic and honey.
- Add in 2 tablespoons of the melted butter. Stir to combine.
- Pour in the beer, stir until combined.
- Pour the batter into a greased loaf pan. Smooth out the top and brush the remaining melted butter on top.
- Bake for 55-60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : ServingSize 1, Calories 250 kcal, Sugar 7 g, Sodium 358 mg, Fat 7 g, Carbohydrate 40 g, Protein 5 g
TUSCAN HERB BREAD
Steps:
- Line a large rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the yeast, sugar and warm water. Gently stir together with handheld whisk. Then, let sit for 10 minutes until foamy.
- Using a large mixing bowl, whisk together the bread flour, salt, grated Parmigiano-Reggiano cheese and herbs.
- Turn the mixer onto medium low speed and slowly spoon in the flour mixture.
- Once dough starts to form increase to medium high.
- Continue to work the dough for 5 minutes or until a positive "Window Pane Test" (Pinch a piece of dough off and spread with finger tips holding up to the light. If the dough stretches without breaking and you can see through the center, gluten has formed and its ready to prove.
- Gently place the soft and sticky dough into a lightly oiled large bowl. Cover with plastic wrap and place in the fridge to chill for 4 days and up to 7 days for added tangy flavor. The dough will rise and fall while its chilling, and thats totally normal.
- Remove dough bowl from fridge. Press down any excess air with a slightly floured fist. Weigh and divide the dough equally into two balls. Use lightly floured hands to form each half into a round shape.
- Place each half onto a medium sized rimmed baking sheet lined with parchment paper. Cover each dough ball loosely with a lightly floured tea towel and allow to warm to room temperature.
- Dough will then need time to rise again, doubling in size. this could take 1-2 hours depending on temperature of room. The dough will spread more outwardly, looking puffier, rather than growing in height.
- Preheat oven to 375 F (190 C).
- Now that the dough has doubled again, carefully cut a few slits across the top with a sharp knife and sprinkle with more herbs if desired.
- Place trays with dough side by side on middle rack of the oven. Bake for 30-35 minutes until golden brown.
- Remove trays from the oven and place the loaves directly onto a wire rack to completely cool.
- Slice the loaves and serve with dipping oil, cheeses, or fruit spreads.
Nutrition Facts : Calories 104 kcal, ServingSize 1 serving
EASY HERBED QUICK BREAD
Easy Herbed Quick Bread features a delicious blend of herbs and spices in a super easy bread.
Provided by Jennifer McHenry
Categories breads
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 9"x 5" loaf pan.
- Whisk together the flour, sugar, baking powder, seeds, spices, and salt. Make a well in the center.
- In a separate bowl, whisk together the egg, milk, and cooled butter. Add to the well in the flour mixture, and stir just until combined.
- Transfer the batter to the prepared pan. Bake 40-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 10-15 minutes, and then transfer to a wire rack to continue cooling.
- Serve warm or at room temperature.
Nutrition Facts : Calories 226 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 274 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY HERB QUICK BREAD RECIPE
Bursting with flavor from fresh herbs like thyme and parsley + the salty bite of parmesan, this quick bread is as easy as it is delicious. And the texture is moist with a bit of crunch from baked parmesan cheese on top.
Provided by Casey Colodny
Categories Appetizer Main Dish Side Dish Snacks
Number Of Ingredients 14
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!
BRAIDED GARDEN HERB BREAD
Braided Garden Herb Bread is a simple and beautiful bread loaf that tastes even better than it looks. This herb bread recipe is made with Rosemary and Thyme, it is the perfect addition to any dinner.
Provided by Jessica & Nellie
Categories Appetizer bread dinner Snack
Time 1h40m
Number Of Ingredients 12
Steps:
- In a small bowl, combine the warm milk and sugar.
- Then, add in the yeast and let it sit for 5 minutes until the mixture is bubbly and frothy.
- Next, in a large bowl, combine the salt, all the seasonings, ¼ cup of melted butter, and the water. Stir to combine.
- Then, add the milk/yeast mixture to the bowl of seasonings.
- Proceed to mix in the flour 1 cup at a time and mix together well.
- After that, add in the egg and then mix until the dough pulls away from the sides of the bowl.
- Now it is time to knead the dough. You can do this using a mixer on medium speed for 7 minutes or by hand until the dough is elastic and smooth.
- Then, cover and let the dough rest in a warm area for 10 minutes.
- Next, divide the dough into 3 equal sized portions.
- Then, roll each piece out into a 30inch long rope and then braid the ropes together.
- Pinch together the ends of the braided dough to seal them together.
- Place the bread loaf on a greased baking sheet and cover. Let rest until doubled in size, about 20-40minutes.
- Remove the top rack from the oven and then bake the bread at 375 F degrees for about 30-35 minutes.
- During the last 15 minutes of baking, cover the bread with foil to prevent browning.
- When the bread is finished baking, melt the remaining butter and then brush it over the top of the loaf.
- Sprinkle with any additional herbs if desired.
- Then, remove from the baking sheet and let the bread cool on a wire rack. Slice, serve and enjoy!
Nutrition Facts : Calories 151 kcal, Carbohydrate 25 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 18 mg, Sodium 226 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHEESE AND HERB BEER BREAD
Steps:
- Pre-heat the oven to 170°c and grease a loaf tin well.
- Combine the flour, baking powder and salt.
- Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
- Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
- Bake for 45-60 minutes until the bread sounds hollow when tapped.
- Remove from the oven and allow to cool for 20-30 minutes before serving.
Nutrition Facts : Calories 267 kcal, Carbohydrate 34 g, Protein 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 425 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
PARMESAN HERB PIZZA BREAD NO KNEAD RECIPE
Steps:
- Sprinkle yeast over warm water in large mixing bowl. Let stand a few minutes: stir to dissolve. If you are using instant yeast skip this step and just put the warm water in the mixing bowl.
- Add sugar, salt, butter, 1/2 cup cheese, your choice of seasoning, 3 cups flour ( and instant yeast if you didn't use active dry). Beat, at low speed, until blended. At medium speed, beat until smooth -- 2 minutes. Gradually add in the rest of the flour. Scrape down bowl and beaters.
- Put dough into greased bowl. Cover with plastic wrap.
- Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk.
- Preheat the oven to 375F. Lightly spray a 2-quart casserole with nonstick oil; set aside.
- With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes. Turn into casserole. Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese.
- Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool, or serve slightly warm, in wedges.
Nutrition Facts : Calories 258 kcal, Carbohydrate 46 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 565 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TOASTED GARLIC-BUTTER-AND-HERB BREAD
These quick herby toasts are a must make. They're just what you need to soak up broth in a dish like Saffron-and-Orange-Scented Seafood Stew. Be sure not to skimp on the stick of butter, or the garlic.
Provided by Greg Lofts
Categories Bread Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 to 8 inches below element. In a bowl, stir together butter, garlic, herbs, and red pepper flakes; season with salt and pepper. Broil bread on a rimmed baking sheet lined with a wire rack, split side up, until lightly toasted, 2 to 3 minutes.
- Divide butter mixture among toasts, spreading evenly to edges. Broil until crisp and golden brown in places and butter is sizzling, 3 to 5 minutes. Serve warm.
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RUSTIC GARLIC PARMESAN HERB BREAD - …
From thestayathomechef.com
Ratings 66Calories 215 per servingCategory Bread
- In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.
- Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
HERB BREAD RECIPE - PLATTER TALK - HOW TO COOK EASY RECIPES
From plattertalk.com
4.2/5 (5)Total Time 2 hrs 30 minsCategory SideCalories 157 per serving
- In a large bowl, dissolve the sugar in the warm water. Stir in the dry active yeast and allow the yeast to “proof”. It will become foamy and will bubble. If it does not do this, then your yeast is no good or your water is either too hot or too cold.
- Add the Italian seasoning and mix in the oil and salt and add one cup of flour at a time combining until a dough forms
- On a lightly floured surface, knead the dough for several minutes until the dough becomes less sticky. You may need at add a pinch or two of flour during this process. Lightly grease a large bowl and place your dough into this bowl. Cover bowl with a towel or plastic wrap and set in a warm area and allow the dough to double in size. This will take approximately an hour. If you choose to cover with plastic wrap, grease the plastic wrap with oil so that it does not stick to the dough.
- Once the dough has doubled in size, “punch” the dough down and place on a lightly floured surface and knead for 2-3 minutes. Again, you may need to add a pinch or two of flour so that the dough does not stick to your hands as you knead. Divide the dough in 2 equal pieces. Place in either 2 well greased loaf pans, or make into rolls by cutting into equal pieces and rolling in small balls and putting in well greased muffin pans. Cover loaf pan, or muffin pans, and allow to rise again until the dough is about 1 inch above pan. This can anywhere between 30 minutes and could be as much at 1 1/2 to 2 hours.
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4.4/5 (52)Total Time 3 hrsCategory BreadsCalories 128 per serving
- Place all of the ingredients in the bowl of a stand mixer. Use a spatula to roughly combine all of the ingredients. Let rest for 15 minutes.
- Attach the dough hook to the stand mixer and knead on medium for 5 minutes. Cover and let rise for 60 minutes.
- Line a baking sheet with parchment paper. Punch down the dough, transfer to the lined baking sheet, and divide in half. Shape each half into a loaf and let rise for another 60 minutes.
- Place a second baking sheet on the bottom rack of your oven and preheat to 400 degrees Fahrenheit. Dust the loaves with a sprinkling of flour and use a serrated knife to make three cuts on the top of each loaf.
HERB AND CHEESE BREAD NO YEAST - EASY PEASY CREATIVE IDEAS
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Ratings 1Category Side DishCuisine AmericanEstimated Reading Time 3 mins
- In a bowl combine the flour with the baking powder, salt and spices. Add the mozzarella cheese and stir to combine. Set aside.
EASY GARLIC HERB SANDWICH BREAD - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Category BreadTotal Time 37 mins
- Pour lukewarm milk into the bowl of a stand mixer (or a large mixing bowl if preparing by hand). Stir in sugar and sprinkle in yeast. Proof for 10 minutes to ensure that your yeast is alive. While your yeast proofs, whisk together all dry ingredients (including minced garlic) in a separate bowl.
- Add olive oil into wet ingredients. Dump in dry ingredients. If preparing with a stand mixer, mix on medium speed with the paddle attachment until the dough comes together in one shaggy mass. If preparing by hand, just stir until all the ingredients are combined and there’s no dry flour left in the bowl.
- , switch to the dough hook attachment and knead at a medium speed for 5-8 minutes. The dough should be slightly tacky but still clear the sides of the bowl (see image). If it’s on the sticky side, add in extra flour a tablespoon at a time until the dough clears the sides of the bowl. If preparing by hand, knead on a lightly floured surface for about 10 minutes. Again, the dough should be slightly tacky but not so sticky that’s it’s difficult to handle. Knead in extra flour a tablespoon at a time until the dough no longer sticks to your fingers or your work surface.
- When you’re done kneading, the dough should be smooth and elastic, and should spring back when gently poked. Place your dough into a lightly oiled bowl and give it a flip so that there’s oil coating all surfaces of the dough. Cover with a damp towel or plastic wrap, place in a warm spot, and allow to rise until roughly doubled in size. (This should take between 1 and 2 hours depending on the temperature of your kitchen. In cold winter months, it might take the full two hours.)
EASY PARMESAN HERB BREAD RECIPE BY MYRA - COOKEATSHARE
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