Sensational Herbed Bread Recipes

60-MINUTE HOMEMADE HERB BREAD

Steps:

• Preheat oven to 375ºF.
• In a large bowl or the bowl for a standing mixer, whisk 4 cups of flour and the rest of the dry ingredients together.
• Whisk milk, olive oil, and egg together. Pour into dry mix and start to combine.
• While the dry ingredients and milk mixture combine, slowly pour in the water.
• The dough should be slightly tacky. It will clean the sides of the bowl but stick to the bottom of the bowl. Add more flour, if needed.
• Once dough is the correct consistency, knead for about 5 minutes until the texture is smooth and elastic. You should be able to stretch the dough a bit without it breaking.
• Cover the dough and let rest in the mixing bowl or on the counter for 15 minutes.
• After the dough has rested, form it however you'd like.
• To make a braid, separate it into 3 pieces and lay them flat on a lined or greased cookie sheet. Starting at the top, bring the outside strand over the middle strand, so it becomes the new middle strand. Repeat with the opposite side. Repeat this pattern until the whole loaf is braided.
• Pinch and tuck under both of the ends.
• Cover and let rest 15 more minutes.
• Bake on a lined or greased cookie sheet for 20-25 minutes, until the top is golden brown. The internal temperature should register between 205-210 degrees F if you prefer to use a thermometer.
• Brush top of baked bread with melted butter and let cool.

FLAVORFUL HERB BREAD

Steps:

• In a 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 water or flour if needed).

HERB ARTISAN BREAD

Steps:

• Place flour, salt, yeast, Parmesan cheese, garlic and rosemary in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
• Transfer dough to a large clean, ungreased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 - 24 hours.
• Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
• Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth. Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
• Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.) Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
• Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan. Replace lid and return to the oven. Bake 30 minutes.
• Remove lid and bake additional 10 minutes or until the top is browned.
• Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

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.

HERBED BREAD STUFFING

Steps:

• Preheat oven to 325°F.
• Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

SENSATIONAL HERBED BREAD

Steps:

• 1. Line a 9 × 5-inch bread pan with parchment paper. Set aside. Combine the flour, sage, thyme, basil, and oregano in a large mixing bowl. Stir in the yeast. Make a well in the center of the flour and pour in the molasses and water. Mix by hand to make a soft, slightly wet dough. Knead until the dough leaves the sides of the bowl clean and feels elastic. 2. Preheat oven to 400°F. Place the dough in the pan, cover with oiled plastic wrap, and leave in a warm, draft-free place until doubled in size, about 1 hour. Bake for about 35 minutes. Test to see if the bread is ready by tapping the top with your knuckles: the bread is done when it sounds hollow. VARIATION: Fresh herbs can also be used in this recipe, and for a slightly different taste, rosemary and chives can be substituted for the thyme and basil.

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.

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

Steps:

• In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
• Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
• Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
• Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
• Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
• Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
• To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.