Herb Bread (Pane all'Erbe)
photo by Annacia
- Ready In:
- 4hrs 40mins
- Ingredients:
- 9
- Yields:
-
2 round loaves
- Serves:
- 16
ingredients
- 118.29 ml tightly packed fresh parsley leaves
- 44.37 ml minced onions
- 1 clove garlic
- 12.32 ml active dry yeast (18 g)
- 236.59 ml warm water, plus
- 29.58 ml warm water
- 14.79 ml olive oil
- 887.21 ml unbleached all-purpose flour (500 g)
- 9.85 ml salt (10 g)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
khah3765
United States
I like to cook for fun - especially baking.