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.

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Ingredients:
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!

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2. Stir everything in except for the oil! Also, chop up your herbs fairly small.
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IMG_0006Gradually work in the flour.

Also, if you have a good looking dude to help ya, it makes it taste better.
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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.
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4.  Bake at 350 for 40 minutes 🙂

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“Hey look at my nice buns.”
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Enjoy!

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