Herbal Bread
Prep Time - 1 1/2 hours or more for dough to rise
- 1 cup of warm water over 100-110°
- 2 T olive oil
- 2 cups bread flour
- 2 t. sugar
- 1 pkg. active dry yeast
- 1 T. rosemary
- 1 T. thyme
- 1 t. garlic powder or chives
- 1 large mixing bowl lightly greased with olive oil
- 1 standard cookie sheet lightly dusted with cornmeal
- In a large bowl, combine flour, sugar, salt and yeast. Mix well.
- Add warm water and oil and mix together. Turn dough out onto a lightly floured surface.
- Kneed approx. 10 minutes or until smooth. Place dough in the lightly greased bowl, cover with plastic wrap and let rest for 15 minutes.
- Shape into a 12” log (make 3 angle cuts across the top of the dough) or for a round mound, make a cross cut into the dough. This allows for expansion.
- Place on cornmeal covered cookie sheet, cover with plastic and allow to rise for 25-30 minutes or until it is double in size.
- Remove plastic and bake in a preheated oven of 350° for 25-30 minutes or until golden brown or hollow sounding when tapped. Remove from oven.
For a softer crust, spread butter over the warm bread. Serve warm with soup!