Herb Bread (Pane all'Erbe)

Use Italian parsley if you can get your hands on it, if not the curly American will be fine.

• Ready In: 4 hrs 40 mins
• Serves: 16
• Yields: 2 round loaves

Ingredients

• 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)

Directions

1. Using a sharp knife or a food processor, chop the parsley, onion and garlic until finely minced.
2. Stir the yeast into the water, let stand 10 minutes.
3. Stir in the minced parsley mixture and the oil.
4. Mix the flour and salt and stir in 1 c at a time until the dough comes together.
5. 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.
6. The dough should be soft and pillowy.
7. Punch dough down on a floured surface and knead it briefly.
8. Cut the dough in half and shape each half into a round loaf.
9. Place loaves on a lightly oiled baking sheet and cover with a towel and let rise until doubled (1 hr) Preheat oven to 400F.
10. Bake until the loaves sound hollow when you tap the bottoms (40 to 45 minutes) Cool completely on racks.