Herbed Peasant Bread Recipes
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
HERBED PEASANT BREAD
It's super used for a sandwich or just served with butter. - Recipe Source TOH Ardath Effa, Villa Park, Illinois
Provided by Ceezie
Categories Yeast Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a large skillet, cook onion in butter over low heat until tender, about 8 minutes. Cool for 10 minutes.
- Place in a large mixing bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 25 to 30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Nutrition Facts : Calories 1952.1, Fat 48.8, SaturatedFat 28.8, Cholesterol 130, Sodium 3882, Carbohydrate 322.9, Fiber 13.1, Sugar 17.1, Protein 51.6
HERBED PEASANT BREAD
The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. , Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.
Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 252mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HERBED GARLIC BREAD
Steps:
- Preheat oven to 350 degrees F.
- For the bread, stir together the butter, mashed garlic, and herbs in a small
- bowl and season with salt and pepper. Tear open the loaf of bread
- lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.
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- Add the water and mix until the water is absorbed and the dough comes together in a sticky ball., Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk., Place a rack in the lower third of the oven and preheat it to 425°F.
- Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf)., Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center.
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- In an extra-large bowl stir together the warm water, yeast, and sugar; let stand about 10 minutes or until mixture is foamy.
- In a small bowl stir together warm milk and garlic. Stir milk mixture, yogurt, thyme, and salt into yeast mixture. In a medium bowl stir together all-purpose flour and whole wheat flour. Add 2-1/2 cups of the flour mixture to the yeast mixture; stir just until combined. Cover bowl with plastic wrap; let stand at room temperature for 2 hours. Set remaining flour mixture aside.
- Stir 1-1/4 cups of the remaining flour mixture into dough. Sprinkle a work surface with remaining 1/4 cup flour mixture; turn dough out onto the floured surface. Knead for 2 to 3 minutes (dough will be sticky; flour hands as needed). Cover dough on work surface; let stand at room temperature for 30 minutes.
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle evenly with cornmeal. Dust top of dough lightly with additional all-purpose flour; shape dough into a "loose" ball using well-floured hands. Place dough in the center of the prepared cooker.
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- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — until smooth, adding additional water or flour as needed., Cover the dough, and let it rise for 1 hour., Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans.
- For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan., Cover and let rise until the dough has crowned about 1/2" over the rims of the mini loaf pans, or 1" over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen.
- Towards the end of the rising time, preheat the oven to 350°F., Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf.
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