Posted by: Jonjon | January 18, 2009

Italian Herb Bread 8.5/10

Italian Herb Bread 8.5/10

January 18 2009

• 1/3 (.25 ounce) package active dry yeast 2.3g
• 1/3 cup warm water (110 degrees F/45 degrees C) 80ml
• 1 teaspoon white sugar 4g
• 2 teaspoons olive oil 10ml
• 1/2 teaspoon salt 3g
• 1/2 teaspoon dried basil 0.8g
• 1/2 teaspoon dried oregano 0.8g
• 1/8 teaspoon garlic powder 0.5g
• 1/8 teaspoon onion powder 0.4g
• 1 tablespoon and 1 teaspoon grated Romano cheese 10g
• 1 cup bread flour 135g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 loaves.
1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. 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.
3. 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.
4. 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.
5. 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.

I used parmesan instead of Romano. What you get is a very fragrant bread. It was quite nice, and the crust on the bread was very good too. Kinda powdery in a way. I think this was more fragrant than foccacia breads because bread flour instead of all purpose flour was used. And the bread was given time to rise, thus increasing the sweetness from the effect of the yeast.


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