Tuesday, October 6, 2009

Italian Herb Bread

I am an admitted carb-freak, and freshly-baked bread tops my list of carb treats. This loaf fills the house with the smell of herbs. It's the perfect addition to a nice bowl of hot soup.

Italian Herb Bread


  • 1 ¼ cups water
  • 1 ½ tablespoons olive or vegetable oil
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1 ½ cups whole wheat flour
  • 2 teaspoons granulated sugar
  • 1 T Italian seasoning
  • 3 T vital wheat gluten
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons active dry yeast

  1. Place ingredients in order given by manufacturer of your bread machine.
  2. Select Dough setting and hit enter.
  3. Take out the dough and let it rest for 10 minutes to let the gluten set.
  4. Punch it down, shape it into a long loaf and place on a baking sheet dusted with cornmeal, cover with a towel and let rise for 2 hours in a warm place until doubled in size.
  5. Spritz with water, and sprinkle with cornmeal and sea salt.
  6. Bake in a preheated oven (425 F) for 25 minutes.
  7. Makes one (2 pound) loaf.

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