Herbpeelawaybread Recipes

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HERBED FLATBREAD



Herbed Flatbread image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)
1/2 red onion, thinly sliced
2 tablespoons roughly chopped fresh lemon thyme leaves
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil, plus more for coating bowl
4 tablespoons butter
2 cloves garlic, smashed
Kosher salt

Steps:

  • Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
  • Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve.

HERB ROASTED SWEETBREADS



Herb Roasted Sweetbreads image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

1 1/2 pounds fresh veal sweetbreads, soaked overnight in cold water
4 tablespoons grape-seed oil
1 leek, cut into half-inch pieces
1 fennel bulb, chopped into one-inch pieces
3 shallots, chopped
6 cloves garlic, crushed
2 bay leaves
1/2 bunch thyme
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
8 ounces Noilly Prat dry vermouth
16 ounces chicken stock
1 tablespoon grape-seed oil
1 shallot, sliced
1 garlic clove, crushed
2 tablespoons golden raisins
1 bay leaf
1/2 bunch tarragon
1/2 teaspoon coriander seeds
1 cup green grapes, crushed by hand, keeping all juices
4 ounces white wine
8 ounces white verjus
8 ounces reduced sweetbread poaching liquid
1 tablespoons butter, unsalted
24 pieces of green grapes, peeled and stored in acidulated water
16 pieces of butter-braised radishes
1 cup small diced sunchokes, glazed with butter and chives
5 pieces of French Breakfast radish, shaved into ice water
Petite lettuces like mache, frisee or watercress

Steps:

  • 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
  • 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
  • 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
  • 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
  • 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
  • 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
  • 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
  • Directions
  • 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
  • 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
  • 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
  • 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
  • 5. Finish the sauce with chopped tarragon and minced shallots before serving.
  • To Finish the Sweetbreads:
  • 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
  • 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
  • 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
  • 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
  • Assembly:
  • 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
  • 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
  • 3. Finish the plate with the petite lettuces and shaved radishes.

60-MINUTE HOMEMADE HERB BREAD



60-Minute Homemade Herb Bread image

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

4-4 1/2 cups flour (see note)
3 tablespoons sugar
2 tablespoons yeast
2 teaspoons salt
1 teaspoon dried rosemary ( 2 teaspoons chopped fresh)
1 teaspoon dried oregano (2 teaspoons chopped fresh)
2 teaspoons dried basil (2 teaspoons chopped fresh)
1 teaspoon garlic powder
3/4 cup milk
1/4 cup olive oil
1 egg
1/2 cup water
2 tablespoons butter (melted and cooled)

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

GARDEN HERB BREAD



Garden Herb Bread image

This pretty golden round loaf is speckled with herbs. It's simply delicious and is so impressive to serve dinner guest!-Deb Lipinski, Fremont, Nebraska

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 12

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried marjoram
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter, divided
1 egg, beaten
Additional dried marjoram, thyme, and rosemary, optional

Steps:

  • In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack.

Nutrition Facts :

SUPERB HERB BREAD



Superb Herb Bread image

Caraway, poppy seed, sage and nutmeg give this tender bread its superb flavor. "I received a blue ribbon at our fall festival for this recipe," notes Doris White of De Land, Illinois. "My bread machine makes it convenient to prepare the dough for this loaf-it's light, delicious and the wheat flour makes it extra nutritious."

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1 cup warm fat-free milk (70° to 80°)
1 egg
2 tablespoons butter, softened, divided
2 tablespoons sugar
1 teaspoon salt
2 teaspoons caraway seeds
1-1/2 teaspoons poppy seeds
1-1/2 teaspoons dried minced onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
2 cups bread flour
1 cup whole wheat flour
1-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place the milk, egg, 1 tablespoon butter, sugar, salt, caraway seeds, poppy seeds, onion, sage, nutmeg, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Punch down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack. Melt remaining butter; brush over loaf.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 174mg sodium, Carbohydrate 19g carbohydrate, Fiber 2g fiber), Protein 4g protein.

ITALIAN HERB BREAD I



Italian Herb Bread I image

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

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

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 PEEL-AWAY BREAD



Herb Peel-Away Bread image

This is a delicious buttery yeast bread. It is relatively simple to make and is our familys' favorite. Feel free to substitue herbs, I usually do. The time is approximate.

Provided by Dixie Vader

Categories     Yeast Breads

Time 2h25m

Yield 25 small squares, 25 serving(s)

Number Of Ingredients 14

4 1/2 teaspoons dry yeast
1 cup warm water
1 egg
1/3 cup sugar
1 teaspoon salt
2 tablespoons grated parmesan cheese
3 tablespoons chopped fresh parsley (1 Tbsp. dried)
1 tablespoon chopped fresh basil (1 tsp. dried)
1 tablespoon chopped fresh thyme (1 tsp. dried)
1 1/2 teaspoons chopped fresh dill (1/2 tsp. dried)
1 1/2 teaspoons chopped fresh rosemary (1/2 tsp. dried)
1/4 cup melted butter
3 1/2 cups flour
additional 2 tbsp. melted butter

Steps:

  • Dissolve yeast in the warm water.
  • Mix together (using a spoon) the yeast mixture, egg, sugar, salt, Parmesan cheese, herbs, the 1/4 cup butter, and half of the flour (1 3/4 cup).
  • Mix in the remaining flour and knead for 5 minutes. I always need to add quite a bit more flour to make it 'kneadable'; up to 1 cup depending on the flour brand. It has never harmed the finished product. Let rise until double, about 60-90 minutes.
  • Lightly flour a cutting board or counter top. Punch down dough, then put in on the floured surface. Roll it into a 12-inch square. Brush with the additional 2 tablespoons melted butter. Cut into approximately 25 squares.
  • Overlap the squares, butter side down, in a greased bundt pan. Let rise until double, approx 30-45 minutes.
  • Bake at 375F for 20-25 minutes. Watch to keep the top from burning.
  • Remove from oven and dump the bread onto a plate. Flip to another plate to turn it right side up. The squares that you made should seperate easily into perfect sized pieces.
  • It's best served warm with butter.

Nutrition Facts : Calories 97.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 13.7, Sodium 116.2, Carbohydrate 16.4, Fiber 0.7, Sugar 2.7, Protein 2.5

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From seasonedkitchen.com


BRAIDED SWEET BREAD - BUTTER WITH A SIDE OF BREAD
2020-02-21 Instructions. In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes. Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes. Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap.
From butterwithasideofbread.com


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