Tuscan Whole Wheat Herb Bread Recipes
HERB BREAD FOR BREAD MACHINE
This herb bread is almost exactly like the bread they serve at Macaroni Grill®. This bread is best warm or toasted. We serve it with soups or even just toasted for breakfast spread with cream cheese instead of butter.
Provided by BowerMarty
Categories Bread Yeast Bread Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
- Set machine to bake a large loaf with light crust and press Start.
Nutrition Facts : Calories 234 calories, Carbohydrate 41.2 g, Cholesterol 23.3 mg, Fat 4.6 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 302 mg, Sugar 3.3 g
BREAD MACHINE HERB AND CRUNCH WHEAT BREAD
Fragrant with basil and thyme, this yummy loaf makes a hearty sandwich bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 5 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 360 mg
HERB BREAD LOAVES
The ladies from our church have frequent bake sales, and this bread is always a hot item. It only takes one taste to understand why that's so!
Provided by Taste of Home
Time 1h
Yield 2 loaves (40 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, herbs, onion, oil and water. Beat with an electric mixer on low until moistened, then beat for 3 minutes at medium. By hand, stir in enough of the remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 hour. Punch dough down. Shape into two balls and place in two greased 2-qt. casseroles. Cover and let rise until almost doubled, about 45 minutes. Brush tops with milk and sprinkle with Parmesan cheese. Bake at 350° for 40-45 minutes. Remove from casseroles to cool on wire rack.
Nutrition Facts : Calories 99 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 21g carbohydrate, Fiber 3g protein.
WHOLE WHEAT HERB BREAD
"When our family lived at home, I'd make eight loaves of this bread at a time," recalls Madeleine DeGruchy of Frankville, Nova Scotia. "Now that it's just my husband and me, I share with neighbors."
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add the whole wheat flour, sugar, chives, dill, shortening, salt and 1-1/2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into two loaves. Place in 8x4-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 78 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 16g carbohydrate, Fiber 2g protein.
ITALIAN WHOLE WHEAT BREAD
Steps:
- Mix the dry ingredients together.
- Add 1 1/2 Cups of water and start wetting the dough.Mix it toghether roughly-pinching toghether and incorporating the water into the dough.
- Add another 1/4 cup of water and mix till the water is incorporated and you get a "sticky" dough.Add more water if needed 1 tbsp at a time.
- Usually,bread dough is very sticky and soft.Though if you are unable to handle the bread, you can add more flour.
- Knead it inside a large bowl(Indian way) or the counter for 15-20 minutes.If hand kneading, the more you knead the better the bread will be.
- If using a dough machine or food processor-Only process the dough for a max of 30 seconds after all the ingredients are incorporated otherwise it will be over done and the gluten bonds will break.
- Put the dough in a large bowl. At least 3 times the size of the dough.Brush the top of the dough with a little oil and cover with a moist cloth/cling film.
- Let the bread rise on the counter for 3-4 hours till it's doubled.If the bread hasn't reached the double size but has risen, let it sit for another couple hours.
- After you see that the bread has risen to double its size and you see small bubbles underneath the surface, take the dough out.
- Lightly press it so that the air trapped inside escapes.
- You can shape the bread into a round boule or a loaf.Watch this video for help on shaping.
- Keep the shaped dough in the sheet/pan for baking.Let it rise inside the pan for about 1 hour on the counter.
- Scour the bread with a sharp knife or a blade.2-3 rough cuts so that the steam has a place to escape.
- Preheat the oven to 180 degree.Slide about 1-2 cups of ice in the bottom most part of the oven.
- Place the bread inside the oven.Bake for 20-30 minutes at 180 degrees.
- To check it its baked- put a skewer through or knock the back of the bread and it should sound hollow.
ITALIAN HERB BREAD FOR THE BREADMAKER
My husband, formerly a rye bread only man, loves this for his sandwiches. When cubed and toasted this bread makes fabulous croutons as well.
Provided by luvinlif2k
Categories Yeast Breads
Time 3h15m
Yield 2 lb. loaf
Number Of Ingredients 12
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Put pan into the oven chamber.
- Select Basic Cycle.
Nutrition Facts : Calories 1169, Fat 16.5, SaturatedFat 3.9, Cholesterol 3, Sodium 1844.2, Carbohydrate 220.7, Fiber 15.7, Sugar 21.3, Protein 36.6
TUSCAN WHOLE WHEAT HERB BREAD
Steps:
- In a large bowl, stir together the warm water, yeast, oil spices and sugar. Let mix stand for 5 minutes. Using a wooden spoon or mixer stir in the whole wheat flour about 1/2 cup at a time, stir in the bread flour as well until most of the flour has been absorbed and the dough forms a ball. Turn the dough out onto a lightly floured surface. Knead in the remaining dough to bake the ball moderately stiff, smooth and elastic (6 to 8 min). Shape the dough into a ball, then place in a lightly greased bowl. Cover with a towel and let rise in a warm place until double. Punch down, let rest for 10 min. Lightly grease a baking sheet, shape dough 8X4. let rise again. Slash loaf and place in a 375 degree oven for about 25 to 30. Cover with foil if necessary for the last 15 min to prevent over browning.
WHOLE WHEAT ITALIAN HERB BREAD RECIPE
Provided by á-733
Number Of Ingredients 13
Steps:
- Mix liquid ingredients and half of flour. Sprinkle in yeast, salt and spices. Add rest of flour until dough pulls away from sides of bowl Let rise to develop the flavor of the herbs. Bake @ 350 for 30-35 minutes or until bread sounds hollow when tapped.
More about "tuscan whole wheat herb bread recipes"
TUSCAN WHOLE WHEAT-HERB BREAD | BETTER HOMES & GARDENS
From bhg.com
- Add the ingredients to the machine according to the manufacturers directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
- On a lightly floured surface, shape dough into an 8x4-inch oval. Place on a lightly greased baking sheet. Sprinkle with additional flour. Cover , let rise until almost double (for 30 to 45 minutes).
- Using a sharp knife, slash top of loaf several times, making each cut about 1/2-inch deep. Place in a 425° oven. For a crisp crust, spray or brush the loaf with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce oven temperature to 375; lightly sprinkle bread with additional flour. Bake about 20 minutes more or until bread sounds hollow when you tap top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to wire rack; cool completely.
TUSCAN-STYLE BREAD WITH HERBS | KING ARTHUR BAKING
From kingarthurbaking.com
- In a large bowl, combine all of the ingredients, mixing and kneading to make a smooth, very soft dough., Place the dough in a greased bowl, cover, and let rise at room temperature until puffy but not necessarily doubled (about 1 hour)., After the first rise, deflate the dough and form into a large round or a long loaf.
- Place on a parchment-lined baking sheet, or on a piece of parchment, if you're going to bake on a pizza stone., Cover the loaf with greased plastic wrap, and let it rise for 30 to 45 minutes, until noticeably puffy., While the loaf is rising, place a pizza stone in the oven and preheat it to 375°F., When the bread is almost doubled, uncover it and slash the top a few times.
- Bake for 30 to 35 minutes, until the center measures 190°F when measured with a digital thermometer., Remove from the oven and cool for 30 minutes before slicing., Store wrapped at room temperature for 4 days, or freeze for longer storage.
WHOLE WHEAT HERB BREAD RECIPE | RECIPELAND
From recipeland.com
4/5 (129)
EASY TUSCAN HERB ARTISAN BREAD - LAYERS OF HAPPINESS
From layersofhappiness.com
Servings 1Total Time 4 hrsEstimated Reading Time 2 mins
WHOLE WHEAT HERB FOCACCIA BREAD - HEALTHY WORLD CUISINE
From hwcmagazine.com
Estimated Reading Time 8 mins
- In a small bowl, dissolve the yeast and sugar in the warm water 95 - 110 degrees F or (35 degrees C to 43 degrees C). Wait for about 5 minutes until the yeast has time to start bubbling away. In a large bowl, combine the whole-wheat flour, all-purpose flour, salt and Italian dried herbs and mix together. Add olive oil to the flour mixture and slowly add the yeast mixture into the flour mixture a little at a time until the dough comes together. I do not have one of those fancy dough mixers so just used a fork and then my hands to get the dough to come together and it worked just fine. The dough should eventually form a ball and it will be slightly sticky. If too sticky add a little more all purpose white flour. The dough should not be stiff.
- Knead the dough on a floured surface for just about a minute and shape it into a ball. Clean, dry and grease your bowl and put the dough ball into the bowl covered tightly with plastic wrap for about 1.5-2 hours until doubled in size. (Bread loves to rise in a warm place so I usually turn on my oven and get it to temperature (about 190 degrees Celsius and then crack open the oven just a tad and turn off the oven, your bread might rise a little faster this way)
- Line a baking sheet with parchment paper and coat with olive oil. Place the dough ball in the centre of the baking pan and press it out with your fingers until you shape it into a rectangle. Give it some time, because of the gluten in the bread, it wants to constrict. Slowly press down and out and eventually the dough will relax enough and take the shape of the pan. (My boys loved helping out with this part of the bread making process as it is quite fun and they love working dough with their hands) Cover with a damp tea cloth and let rest for 30 minutes.
WHOLE WHEAT GARLIC & HERB BEER BREAD | GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 2 mins
- In a medium bowl, whisk together the flour, garlic, sugar, baking powder, salt, rosemary, thyme and oregano. Gently stir the beer into the dry ingredients until just mixed.
- Pour half the melted butter into the loaf pan, using a spoon to be sure that it evenly coats the bottom of the pan. Then transfer the bread batter to the pan and use a spoon to spread it out even. Pour the rest of the butter on top of the batter, using a pastry brush or spoon to spread it around evenly on top.
- Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.
WHOLE WHEAT ROSEMARY OLIVE OIL BREAD RECIPE
From gatherforbread.com
Estimated Reading Time 2 mins
- Combine warm water, sugar and yeast in a 2 cup measuring cup. Let sit for about 10 minutes to proof. It will get frothy and surface will swell.
- Stir together white wheat flour, 1 cup of bread flour, salt, rosemary, seasoning, pepper and olive oil in a bowl. Make a well in the center. Pour in yeast mixture.
- Mix with wooden spoon until shaggy. Add additional flour 1 tablespoon at a time until dough can be handled.
TUSCAN HERB FRENCH BREAD MACHINE RECIPE – LOVE, TABITHA
From lovetabitha.com
- Get your bread machine out and plug in. In a small bowl stir your dried herbs and olive oil together and set aside.
- Then pour the ingredients into the basket of the bread machine preferably in this order; Water, Salt, Sugar, Yeast, Olive Oil mixture and then Flour.
- Close the lid; set your machine to French setting, 1.5 lb loaf and light crust. Click start and you'll have beautiful fresh flavorful bread in about 3 1/2 hours.
ITALIAN HERB BREAD · COFFEE FIT KITCHEN
From coffeefitkitchen.com
- In a stand mixer bowl, combine the warm water, sugar, and yeast. Let the yeast proof for 5 minutes. It should be bubbling at this point.
- Stir olive oil, salt, vinegar, egg, and mix. Then add the flour and mix until the dough starts to form a ball, and add the herbs. Knead on a medium speed for 6 minutes. It should be a firm but slightly sticky dough
- Punch down the dough and form it into a round loaf. Place it on a greased or parchment-lined baking sheet. Cover and let rise until doubled in size, about 30 minutes.
TUSCAN BREAD (PANE TOSCANO) | KING ARTHUR BAKING
From kingarthurbaking.com
- To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup (152g) warm water, and 1 1/3 cups (160g) flour.
- Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
- Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour.
- Turn the dough onto a lightly floured work surface without punching it down or handling it roughly. Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth.
- If you have a pizza baking stone, place the loaf on a sheet of parchment paper; if you're using a pan, sprinkle some cornmeal on the bottom of the pan, and place the loaf on it.
- Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven.
- Reduce the oven heat to 400°F. Bake the bread 25 to 30 minutes longer, until it's golden brown and its interior temperature registers about 200°F on a digital thermometer.
ITALIAN HERB WHEAT BREAD - BIGOVEN
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WHOLE WHEAT BREAD WITH HERBS - PLACE OF MY TASTE
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