Harvest Herb Bread Recipes

HARVEST HERB BREAD

Harvest Herb Bread image

Rhea Orr, who calls St. Anthony, Idaho home, sent in an herb-seasoned yeast bread recipe, which quickly became the foundation for harvest-shaped dough art in our kitchen crafters' hands! The bountiful bundle of wheat can top your table for an autumn celebration...and then be passed around as part of the meal.

Provided by Taste of Home

Time 40m

Yield 4 loaves.

Number Of Ingredients 14

Ingredients

2 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
3 tablespoons sugar
3 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1-1/2 teaspoons minced fresh marjoram or1/2 teaspoon dried marjoram
1/2 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
3 cups whole wheat flour
1 small onion, diced
5 to 5-1/2 cups all-purpose flour
Milk
2 tablespoons Parmesan cheese
Melted butter, optional

Steps:

In a large bowl, dissolve yeast in water. Add sugar, oil, salt, seasonings and whole wheat flour; beat until smooth. Add onion and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into fourths; cut each portion into 12 pieces. Roll each piece into a 9-in. rope. Place two ropes end to end on a greased baking sheet (dough will temporarily extend over sides of pan). Place 10 ropes side by side vertically over the 9-in. ropes. Bring ends of the two horizontal ropes together over the "bundle" of ropes and tie in the center. Curve top half of ropes outward from the center. Repeat with the remaining dough. Brush with milk; sprinkle with Parmesan cheese. Cover with plastic wrap sprayed with cooking spray. Let rise until nearly doubled, about 30 minutes. Uncover. With a sharp knife or kitchen shears, cut diagonal slits in rope tops to look like wheat. Bake at 350° for 20-25 minutes or until golden brown. Brush with butter if desired.

Nutrition Facts :

HARVEST HERB BREAD

Harvest Herb Bread image

The classic combination of these herbs bring flavor and life to this delicious bread. (This recipe is from the cookbook "How It All Vegan.")

Provided by mielhollinger

Categories Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
1/2 cup raisins
1/2 cup shopped nuts (optional)
egg substitute (to equal 1 egg)
2 tablespoons artificial sweetener
4 tablespoons oil
1 teaspoon vinegar
3/4 cup soymilk

Steps:

Preheat oven to 400 degrees F.
In a large bowl, sift together the flour, salt, baking powder, and baking soda.
Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar and milk.
Mix together gently until just mixed.
Spoon into lightly oiled loaf pan and bake for 20-30 minutes.
Test with a knife to see if done.

Nutrition Facts : Calories 1482.5, Fat 60.1, SaturatedFat 7.8, Sodium 2449.9, Carbohydrate 211.8, Fiber 10.5, Sugar 44.4, Protein 29.9

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