herb bread
- Categories
- Bread
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Dry yeast |
| ½ cup | Warm water |
| 1¾ cup | White flour |
| 1 pinch | Oregano |
| 2 pinches | Parsley |
| 3 pinches | Chives |
| 2 tablespoons | Vegetable oil |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Salt |
In a bowl, add yeast with the water. Stir in 1½ c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes.
Sprinkle ¼ flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time.
Place dough in a 3 ¾"X7 ½"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out.
Anne Lerner, "Breads You Wouldn't Believe"
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