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Italian herb bread

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kscove's picture

Italian Herb Bread

July 12, 2011 - 8:58pm -- kscove
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I am looking for a recipie for bread that has Italian herbs baked into it.  I don't care if it is "swirled" into the bread or just kneaded into it. I thought this would be easy to find but the amounts of herbs used, in the few recipies that I found, vary greatly. Help !!

 

espinocm's picture
espinocm

This was my bread project last weekend. I really enjoyed making it and it was delicious! I slightly modified the recipe found here. I didn’t do the sponge; I added the sponge measurements to the dough ingredients and halved it. Next time I will omit the red pepper from the herb & cheese mixture (the following includes the adjustment). Here is what I did:


Dough:


2 ½ tsp. Fleischmann's RapidRise yeast


3 - 4 ¼ cups all purpose flour


1 tsp fine sea salt


1 tsp black pepper


1 Tbsp Italian seasoning


1 ½ tsp garlic powder


½ tsp crushed red pepper


1 Tbsp parmesan cheese, grated


1 Tbsp plus 1 ½ tsp olive oil


¾ - 1 ½ cup water (3/4 didn’t seem like enough. I ended up adding 1 ½ but it was a little too much, next time will try 1 cup)


Mix together yeast and water in a stand mixer bowl. Let set for 5 minutes. Add remaining ingredients (starting with 3 cups of flour) and mix on low speed until combined. Add more flour as needed until dough is soft and slightly sticky. Knead on medium-low speed for 5 minutes. Let rise 1 ½ - 2 hours or until doubled in size.


Herb and Cheese Mixture:


1 cup mixed cheeses (I used Asiago, Parmesan, Romano and Provolone. Truth be known, it was probably more than a cup because the more cheese the better, right? :-)


¼ cup parsley, chopped (I used a combination of fresh and dried)


½ large onion, chopped


2 ½ cloves garlic, minced


¼ cup sundried tomatoes, chopped


1 Tbsp plus 1 ½ tsp Italian seasoning


½ tsp garlic powder


1 ½ tsp black pepper


1 tsp sea salt


1 ½ tsp dried oregano


1 Tbsp pesto


1 ½ tsp truffle oil


1 Tbsp olive oil


Combine all ingredients in a bowl. Mix well, breaking up any chunks.


Assemble and Bake:


Lightly sprayed Bundt pan with non-stick spray (probably not necessary since it’s a non-stick pan and you do drizzle olive oil over the top which runs down the sides)


The original recipe states to roll out the dough but I just stretched the dough out a little on a floured surface and cut into equal pieces with scissors. I covered the pieces with herb & cheese mixture, rolled into balls and put in pan until all the dough was used.



Let rise for 1 hour.



Preheat oven to 400 degrees during last 30 minutes of rise.


Drizzle tops with olive oil. Bake for 25-35 minutes or until browned and crispy on the outside.





 

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