Herbed Italian Bread Recipes

BREAD MACHINE - ITALIAN HERB BREAD

Steps:

• Bread Machine settings - 1.5 or 2 pound loaf, light color and "basic" bread setting
• Make sure the bread machine is unplugged and remove the bread pan from the bread machine.
• Pour the milk into the bread pan and then add the other ingredients (including the Italian herb seasoning). Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together).
• Place the bread pan back in the bread machine and plug in the bread machine.
• Enter the correct settings into your bread machine (i.e. 1.5 or 2 lb, light color & basic setting) and press the "start" button.
• After the bread machine has finished baking the bread, unplug the bread machine. Remove the bread from the bread pan and place it on a cooling rack. Use oven mitts when removing the bread pan from the bread machine as it will be very hot!
• In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread (and 2:53 hours for a 1.5 lb bread loaf) at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

ITALIAN HERB BREAD (BREAD MACHINE)

Steps:

• Follow instructions for your bread machine.
• My machine instructs to measure ingredients in the order listed into the baking pan. (I mix the water and powdered milk and microwave for about 30 seconds on high before putting in pan.).
• Insert baking pan into oven chamber and secure pan.
• Select basic bread setting and 2 pound loaf.
• When cycle ends, I put the loaf into a large zip lock bag, seal, and place on wire rack to cool completely before slicing.

ITALIAN HERB PARMESAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
• If using store bought buttermilk, omit the above step.
• Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.
• Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it's a thick, lumpy and pasty consistency.
• Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
• Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.
• Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.

HERBED ITALIAN BREAD

Steps:

• Heat oven to 400°F. Cut bread diagonally into 1-inch slices.
• Mix remaining ingredients. Spread butter mixture over one side of cut surfaces of bread; reassemble loaf.
• Wrap loaf securely in heavy-duty aluminum foil. Bake 10 to 15 minutes or until hot.

BRAIDED ITALIAN HERB BREAD

Steps:

• Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
• Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
• Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

ITALIAN HERB BREAD

Steps:

• Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir in olive oil, salt, herbs, garlic powder, onion powder, cheese and 3 cups flour into the yeast mixture.
• Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
• Place in an oiled bowl, turning to cover sides with oil. Cover with a damp linen towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
• Punch down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two 9x5 inch, greased pans.
• Allow to rise for 1/2 hour again, until doubled in a warm place.
• Bake at 350 degrees for 35 minutes.
• Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

ITALIAN HERB BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

BEST FRESH HERB BREAD RECIPE

Steps:

• Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
• Meanwhile mix the remaining flour, salt and olive oil in a bowl until well combined. After 10 minutes, pour the yeast mixture to the flour - salt mixture and knead the dough very well. I normally knead my dough like this: If I'm kneading it with the hand mixer, I knead the dough for about 8 minutes at low speed and then for 5 minutes at medium high speed. With the kitchen machine, I knead the dough for 7 minutes at low speed and for 3 more minutes at medium high speed. With the hands, I knead the dough for 10 minutes. If the dough is too sticky when kneading with your hands, just oil your hands.
• In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.
• Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread.
• Cut baguette (long) loaf into approximately 10 equal rolls - cut it in the middle first. This makes it easier to cut equal rolls. Roll each dough roll in the cheese mixture and arrange it in the prepared cake tin or bread pan. If you have some cheesy herb mixture remaining, just sprinkle this on top. Cover the bread pan with kitchen towel and let rise for another 30 minutes. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
• Bake for 30 minutes or until nicely golden brown. If you're using a smaller bread dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the bread for doneness

ITALIAN HERB BREAD

Steps:

• Tip the flour into a bowl and mix in the yeast and salt. Create a well with your hands or the back of the spoon at the bottom of the bowl. Measure out 150ml of both water and oil and stir half of the liquid.
• Now bring together to make a soft dough- adding what is left of the liquid when needed. I normally use my hand for this bit but a knife or wooden spoon is fine. Tip onto a lightly floured surface and knead for ten minutes- if the bread mix is sticky put flour on your hands. Don't worry if your dough is a bit on the wet side.
• Oil the bowl you used for the flour and place your dough in the centre- Add a little drizzle of oil over the dough itself as this helps it prove. Cover with cling film- making sure it tightly stretched across the top of the bowl to not let any hot air out and leave in a warm place for 1-2 hrs or till it has doubled in size. Use a spatula to scrape the dough back onto the floured surface you used earlier. Knock back the dough and knead for a further 5 minutes adding the herbs as you go- you can use different herbs then the ones suggested!
• Place the dough on a baking tray or if you want a proper loaf shape-a loaf tin! and again cover the tray in cling film and leave in a warm place till it doubles in size. When it has done this, uncover and bake your bread at 180C/160 fan/gas 6 for 15- 20 minutes till hollow. Allow the bread to cool for at least 5 minutes before you try to cut or taste the bread.

EASY & CHEESY GARLIC MONKEY BREAD

Steps:

• Preheat oven to 350-degrees.
• In a large bowl, toss the cut biscuits in the melted butter, olive oil, garlic, and black pepper.
• Layer half of the coated biscuits evenly in the bottom of the prepared springform pan. Evenly sprinkle half of the dried oregano, basil, mozzarella, and Parmesan cheese evenly over the biscuits.
• Evenly layer the remaining coated biscuits on top of the cheeses and sprinkle with the remaining basil, oregano, mozzarella and Parmesan cheese.
• Place the springform pan on a baking sheet and bake in a preheated oven for 35-40 minutes, or until the loaf is puffed and golden.
• Remove from the oven and cool for 10 minutes before removing springform pan sides. Serve hot or warm with marinara sauce, if desired.