Tasty Fresh-Baked Herbed Bread!

Tasty Fresh-Baked
Herbed Bread!

Two Variations: Plain Herbed or
Herbed with Garlic, Cheese, and Onion!

Anita's Herbed Bread

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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Herbed Anita Bread

Herbed Anita Bread, whole and sliced

Ingredients:

  • 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 plain!)
  • 3 tablespoons dried Italian herbs, more or less

that's it!

Easy Food Dehydrating & Safe Food Storage
  1. 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!
  2. Let sit out at room temperature covered with an old (clean!) tea towel, for one hour, to rise.
  3. Knock down the risen dough, cover again, let sit another hour.
  4. 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.
  5. 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 the oven.
  6. 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.
  7. 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!
  8. Bake for 20 minutes. Take the bread out and tap it, it should sound hollow when done.
  9. Allow to cool completely (yeah, right). Spread with butter. Indulge. Enjoy.

    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

Herbed Anita Bread, with Garlic, Onion, and Cheese!

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 onion, crushed
  • 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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for any reason or season!
Our 6-part email series will arrive
in your inbox every three days
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