Prep 40 mins
Cook 4 hrs
Use Italian parsley if you can get your hands on it, if not the curly American will be fine.
Make and share this Herb Bread (Pane all'Erbe) recipe from Food.com.
- 1⁄2 cup tightly packed fresh parsley leaves
- 3 tablespoons minced onions
- 1 clove garlic
- 2 1⁄2 teaspoons active dry yeast (18 g)
- 1 cup warm water, plus
- 2 tablespoons warm water
- 1 tablespoon olive oil
- 3 3⁄4 cups unbleached all-purpose flour (500 g)
- 2 teaspoons salt (10 g)
- Using a sharp knife or a food processor, chop the parsley, onion and garlic until finely minced.
- Stir the yeast into the water, let stand 10 minutes.
- Stir in the minced parsley mixture and the oil.
- Mix the flour and salt and stir in 1 c at a time until the dough comes together.
- Knead on a floured surface until silky and elastic (about 8 to 10 minutes) Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hr.
- The dough should be soft and pillowy.
- Punch dough down on a floured surface and knead it briefly.
- Cut the dough in half and shape each half into a round loaf.
- Place loaves on a lightly oiled baking sheet and cover with a towel and let rise until doubled (1 hr) Preheat oven to 400F.
- Bake until the loaves sound hollow when you tap the bottoms (40 to 45 minutes) Cool completely on racks.
I'm trying to make a new to me bread every few days, in anticipation of National Homemade Bread Day on Nov. 17th, and this one is definitely a winner. Used nearly all my remaining parsley from the garden, a small shallot and some red onion, as well as the garlic clove. I used my bread machine, adding the herbs/onion when the mix-in beep sounded towards the end of the kneading cycle. Just delicious and very pretty with all the flecks.
An absolute winner all the way around. This is some of the best bread I have even eaten. The dough is beautiful to work with and very adaptable. I had to use dried parsley (can't wait to make it with fresh!) and I added basil and thyme, some of the white flour became whole wheat for diabetic purposes. It all became a batch of glorious big buns that will make wonderful sandwiches.