Wednesday, July 10, 2024
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| Italian Herb Bread I |
"This fragrant bread may be served with dinner, or the dough can be used for pizza."
Ingredients :
- 2 (.25 ounce) programs lively dry yeast
- 2 cups heat water (110 levels F/45 tiers C)
- 2 tablespoons white sugar
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- half of cup grated Romano cheese
- 6 cups bread flour
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 2H40M |
|---|
- Mix yeast, warm water, and white sugar collectively in a massive bowl. Set aside for five minutes, or till combination becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and three cups flour into the yeast combination. Gradually mix inside the next three cups of flour. Dough can be stiff.
- Knead dough for five to ten minutes, or till it is smooth and rubbery. Place in an oiled bowl, and turn to cover the floor of the dough with oil. Cover with a moist linen dish towel. Allow to rise for one hour, or until the dough has doubled in length.
- Punch dough right down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x five inch loaf pans. Allow to rise till doubled in size, about a half-hour.
- Bake at 350 ranges F (one hundred seventy five degrees C) for 35 mins. Remove loaves from pan(s), and let cool on cord racks for at least 15 minutes before reducing.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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