Italian herb bread
A super fragrant bread with lots of italian herbs in it. Whole wheat flour adds a healthier touch to it. It's a perfect companion for soups and stews.
Yield :-2 small loaves
- 1 cup of whole wheat flour
- 1 cup of all purpose flour
- 1 and 1/4 tsp of rapid rise yeast
- 2 tsp of sugar
- Salt to taste( I used 3/4 tsp)
- 1.5 Tbsp of oil
- 1/2 tsp of dried rosemary and thyme
- 2 tsp of dried basil
- 1 tsp of garlic powder
- 1/2 cup of milk
- 1/4 cup of water
1. Preheat the oven to 350 F. Mix Yeast in warm milk with sugar and let it stand for 10 min until it foams up.
2. Then in a large bowl, combine whole wheat and all purpose flour with rosemary, thyme, basil, garlic, salt and then add yeast mixture, oil and required water and knead until the dough becomes smooth and supple. Adjust its consistency with additional water or flour if necessary.
3. Transfer the dough to a lightly greased bowl and cover it with damp kitchen towel and allow the dough to rise till puffy and almost doubled for about 1 to 2 hours, depending on the warmth of your kitchen.
4. Now punch down the dough and knead it a little and divide in half. Stretch the dough into a rectangle and roll up to form a shape like a log. Seal all the ends using little water.
5. Grease the baking tray with little oil and sprinkle it with cornmeal or semolina and put the rolls on it. Cover the pan loosely with damp towel and allow it to rise for about 1 hour or until doubled in size.
6. Bake it for 20-25 mins. Remove the rolls from the oven, rub the crust with a little butter and place it onto a rack to cool. Store it in a plastic bag at room temperature.
- It is great to dunk in warm tomato soup or chicken chili or any other soups you like.
- Rolls will be good for 4-5 days in room temperature and if you want to keep it longer then refrigerate it.