Herb Garlic Bread

Herb Garlic Bread

Miz Helen's Kitchen


Makes 2 Loaves

2 packages active Dry Yeast

2 1/2 cups warm water

2 cloves garlic, minced

1 tablespoon rosemary, chopped fine

1 tablespoon thyme, chopped fine

1 teaspoon salt

1 teaspoon garlic salt

1 tablespoon butter, melted

7 cups flour

1/4 cup corn meal

1 egg white plus 1 tablespoon water


Mince the garlic and add it to the butter.  In a sauce pan or the micro wave melt the butter with the garlic. Set the butter and garlic aside to cool.

Pour hot water into your mixing bowl to heat it.  After the bowl is warm, dry it well.

Pour 2 1/2 cups warm water into your warm mixing bowl and sprinkle the yeast on top, until it proofs.

Add the cooled butter and garlic.

Add all the herbs and seasons to the flour and mix well.

Begin adding the flour and herb mix one cup at a time to the yeast and butter, mixing after each addition.

After all the flour and herbs has been added mix with a dough hook for 3 minutes.

Place in a well greased bowl and cover with a clean cloth.  Allow to rise in a warm place for about 1 hour.

Punch down and divide into 2 loaves, and then roll each loaf tight.

Sprinkle the cornmeal on the baking sheet.  I use a baking stone, but any baking sheet will work.

Cover the loaves and let rise in a warm place for about 1 hour.

With a sharp knife make diagonal cuts on the top of each loaf.

Bake 450 degrees for 25 minutes, remove and brush with the egg white and water wash, return to the oven and bake for 5 more minutes.

Cool on a rack before slicing, well if you can.