Mini Italian Herb Bread Recipes

TUSCAN HERB BREAD

Steps:

• Line a large rimmed baking sheet with parchment paper.
• In the bowl of a stand mixer, combine the yeast, sugar and warm water. Gently stir together with handheld whisk. Then, let sit for 10 minutes until foamy.
• Using a large mixing bowl, whisk together the bread flour, salt, grated Parmigiano-Reggiano cheese and herbs.
• Turn the mixer onto medium low speed and slowly spoon in the flour mixture.
• Once dough starts to form increase to medium high.
• Continue to work the dough for 5 minutes or until a positive "Window Pane Test" (Pinch a piece of dough off and spread with finger tips holding up to the light. If the dough stretches without breaking and you can see through the center, gluten has formed and its ready to prove.
• Gently place the soft and sticky dough into a lightly oiled large bowl. Cover with plastic wrap and place in the fridge to chill for 4 days and up to 7 days for added tangy flavor. The dough will rise and fall while its chilling, and thats totally normal.
• Remove dough bowl from fridge. Press down any excess air with a slightly floured fist. Weigh and divide the dough equally into two balls. Use lightly floured hands to form each half into a round shape.
• Place each half onto a medium sized rimmed baking sheet lined with parchment paper. Cover each dough ball loosely with a lightly floured tea towel and allow to warm to room temperature.
• Dough will then need time to rise again, doubling in size. this could take 1-2 hours depending on temperature of room. The dough will spread more outwardly, looking puffier, rather than growing in height.
• Preheat oven to 375 F (190 C).
• Now that the dough has doubled again, carefully cut a few slits across the top with a sharp knife and sprinkle with more herbs if desired.
• Place trays with dough side by side on middle rack of the oven. Bake for 30-35 minutes until golden brown.
• Remove trays from the oven and place the loaves directly onto a wire rack to completely cool.
• Slice the loaves and serve with dipping oil, cheeses, or fruit spreads.

ITALIAN MINI LOAVES

Steps:

• In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4x3x2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

ITALIAN HERB BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• 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.
• 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.
• 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.
• 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.

MINI ITALIAN HERB BREAD

Steps:

• In a small bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HERB QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

HERB LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.