Homemade Herb Bread
Ingredients
- 6 cups of bread flour
- 2.5 cups of warm water 100 degrees no more
- 1.5 Tbsp yeast
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp rosemary dried or fresh
- 2 tsp thyme dried or fresh
Instructions
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In a large bowl mix together the salt, garlic, rosemary, thyme and flour.
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In a mixing bowl or measuring cup add yeast to water and sugar, mix and let stand until you see bubbles (which means it’s good to go)
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Gradually add the liquid, a little at a time to the flour mixed with herbs and salt stir thoroughly until the dough is combined add 1 TBSP of olive oil and keep mixing until the dough pulls from the sides of the bowl.
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Put the dough onto a floured surface to knead. (This takes patience but a good 5 min kneed should be good, you want to build up the gluten and have a smooth dough! )
Let It Rise:
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Put your dough you beautifully kneaded in bowl and top with about 1tsp olive oil, cover it with a towel or press and seal wrap and let it rise until doubled in size about 1 to 2 hours.
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Cut the dough in 1/2 and shape it into your two loaves. I do one circle and one loaf shape.
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Bush with olive oil and Place on cookie sheet and cover again for a second rise and 30 mins.
Bake it:
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Make it pretty! Add some decoration to The top of the bread a few lines will do lightly slicing with a sharp knife.
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Preheat oven to 425 and place a roasting pan or deep pan in the oven and put about 2 inches of water in it and place it at the bottom of the oven on the last rack. Place bread in top rack once preheated and coat bread with a little cold water on the top and bake for 30-40 mins or until golden brown and you hear a hollow sound when you tap the bottom.
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Once it’s out LET It COOL! At least 30 mins. It needs to settle before you eat it fight the temptation it will be worth it I promise 🙂
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Then slice and enjoy!!
I store at room temp for about a week in aluminum foil on my counter and toast it up or reheat in the oven and top it with so much yummies, butter, eggs, sandwich, etc! Yummmmmm