Australian Four Herb Bread Recipes

AUSTRALIAN FOUR HERB BREAD

Steps:

• Lightly grease loaf pan.
• Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
• Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth.
• Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
• Punch down dough and knead for 5 minutes or until smooth.
• Divide dough into 4 portions.
• Roll 1 portion into 6" x 8" rectangle.
• Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
• Roll dough up from long side like a Swiss Roll.
• Repeat with remaining dough and herb mixture.
• Place 2 rolls side by side in prepared pan, top with remaining rolls.
• Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
• Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
• Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
• Let stand in pan for 5 minutes before removing to cooling rack.

SLOW COOKER HERB BREAD

Steps:

• Preheat slow cooker unit, without the crock, on high.
• Grease slow crock very well and line the bottom with a greased round of parchment paper.
• Sprinkle interior of crock with cornmeal.
• Stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy.
• Place flour in large bowl and mix in the herbs and salt.
• Make a well in the centre and add the yeast mixture, remaining water and oil.
• Mix by hand until a ragged dough forms.
• Knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking).
• Place dough in the crock and brush the top with the milk.
• Let stand in warm place for 5 minutes.
• Place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned.
• Carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf.
• Cool completely before slicing.

FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.

AUSTRALIAN BUSH BREAD - DAMPER

Steps:

• Sift the flour and salt into a bowl and make a well in the middle.
• Pour in the milk and mix.
• Grease the camp oven or round baking pan and dust with flour.
• Place dough in the camp oven or pan.
• Cut a cross in the top surface of dough.
• Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
• Eat with a cup of tea, boiled in a billy.

HARVEST HERB BREAD

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together the flour, salt, baking powder, and baking soda.
• Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar and milk.
• Mix together gently until just mixed.
• Spoon into lightly oiled loaf pan and bake for 20-30 minutes.
• Test with a knife to see if done.