Homemade Herb Bread
- 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
In a large bowl mix together the salt, garlic, rosemary, thyme and flour.
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)
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.
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:
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.
Cut the dough in 1/2 and shape it into your two loaves. I do one circle and one loaf shape.
Bush with olive oil and Place on cookie sheet and cover again for a second rise and 30 mins.
Make it pretty! Add some decoration to The top of the bread a few lines will do lightly slicing with a sharp knife.
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.
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 🙂
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