Italian Herb Bread
#25: WHAT DO I DO WITH ALL THESE (H)ERBS? #SCP
What better thing to do on your lunch break than food blog?
SCP Explained: Justin pronounces the “h” in “herb”. Just because.
So, while on my quest of “What do I do with all these herbs?” (See #25), I remembered we used to buy this bread mix in the store and it was delicious.
We tried to follow this recipe at allrecipes, but added a bit here and there. The bread itself ended up really dense, but it might just be that we over kneaded or didn’t let it rise enough.
2 packages active dry yeast
2 cups warm water
2 tablespoons white sugar
1/4 cup olive oil
1 tablespoon salt
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1/4 cup fresh chives, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup grated Romano cheese
6 cups flour(maybe would have been better if sifted!)
1. Let the water the yeast bubble together until foamy!
2. Stir everything in except for the oil! Also, chop up your herbs fairly small.
Gradually work in the flour.
Also, if you have a good looking dude to help ya, it makes it taste better.
3. Knead the dough until rubbery, separate it into two parts and cover to let rise for an hour, then punch it down, and let rise again about 30 minutes.
4. Bake at 350 for 40 minutes 🙂
“Hey look at my nice buns.”