Tasty Fresh-Baked Herbed Bread!
Two Variations: Plain Herbed or
Herbed with Garlic, Cheese, and Onion!
Here's Herbed Bread using Anita's Super Easy Bread again, but this time I've added
plain old Italian Herbs to the dough recipe to create this alternative – nothing hard work or
too fancy here, and the aroma this bread puts out while baking is
mouthwatering ... getting a grumbling tummy as I type this!
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- 1-1/2 cups warm water
- 1 packet rapid-rise yeast
- 1-1/2 teaspoons sea salt
- 3-1/4 cups PLAIN flour (not bread or strong flour, just
- 3 tablespoons dried Italian herbs, more or less
- In a large mixing bowl put in the flour add the yeast packet, the
salt and mix well. Add the herbs, mixing well – use enough so that you
can actually see the herbs! Then add the 120°F water. Use one hand to
mix it all up, and use the back of a knife blade to scrape your hand
clean! That tip passed down from my mom!
- Let sit out at room temperature covered with an old (clean!)
tea towel, for one hour, to rise.
- Knock down the risen dough, cover again, let sit another hour.
- Turn the oven to 450°F and fill a shallow container with tap
water (I use a small rectangular baking tin from the Dollar Store for
this) and place it directly underneath your pizza stone, on the next
rack down. Leave enough room above the pizza stone's rack so the dough
can rise and not burn.
- Shape the dough into an oblong loaf, pulling the sides down
and under to create a nice smooth top. Put this dough on top of your
pizza paddle with parchment paper directly on top of the paddle. This
enables the dough to slide off the paddle, directly onto the stone in
- Make a couple of slashes across your dough with a sharp knife
and let sit on the parchment paper, on the paddle, while the oven heats up.
- Bake for 5 minutes. Remove the parchment paper: Pull out the
oven shelf, use an oven mitt and grab a corner of the parchment
paper and use a small spatula to separate the bread from the
paper, usually the paper will just slide right on out. Push the
shelf back in and we're ready to finish baking!
- Bake for 20 minutes. Take the bread out and tap it, it should
sound hollow when done.
- Allow to cool completely (yeah, right). Spread with butter.
Anita kindly shared her super easy bread recipe with us, see
below! Please visit Anita's site for more scrumptious breads, cakes, soups, salads -- you name it, Anita's done it! :-) Rustic-Simplicity Scotland
Herbed Bread with Garlic, Cheese, and Onion
Herbed Bread with
Garlic, Cheese, and Onion
Using the exact same herbed bread recipe above, which makes one loaf, add these items to the dry mix before adding the water:
- 1 teaspoon garlic powder
- 2 tablespoons dehydrated
- 2 oz. shredded cheese of your choice
The dehydrated onion needs to be pretty fine, so either get out
your rolling pin, put the onion in a sandwich bag, and roll over
it ... or pop it in your blender/Magic Bullet. The water from the dough will re-hydrate the onion just fine!
I turned the oven down to 435°F about 3/4 the way through the
baking time, as I didn't want the cheese to burn, but of course we want
the herbed bread to bake properly – so keep an eye on your bread for any signs
of burning cheese! As an alternative, you could simply turn the oven
off, about 5 minutes from the end, i.e. after 15 minutes.
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