If you're looking for a delicious way to transport your taste buds to the sun-soaked shores of Italy, then our Italian Herb Bread recipe is just what you need. This savory delight is a symphony of flavors and aromas, combining the warmth of freshly baked bread with the fragrant herbs and spices that are so characteristic of Italian cuisine. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and rewarding. With this recipe you'll discover how to craft a homemade loaf of bread that's soft on the inside, with a crust that boasts the perfect balance of crispness and chewiness. But it's the infusion of Italian herbs that truly makes this bread a standout, delivering an enticing bouquet of flavors that will leave your kitchen smelling like a rustic Italian trattoria. So, roll up your sleeves, preheat your oven, and get ready to embark on a culinary journey to Italy with our delectable Italian Herb Bread recipe.
- 1 cup warm water
- 12.5 grams fresh yeast or the equivalent dry yeast 1 package active dry yeast
- 3 cups all purpose flour
- 1 tbsp sugar
- 1/4 cup parmesan, grated
- 1 1/2 tbsp olive oil
- 1 tsp salt
- 1/2 tbsp dried basil
- 1/2 tbsp dried oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- Mix water, yeast, and sugar in a large bowl. If you use dry yeast, let it sit until the mixture is foamy, about 5 minutes.
- Stir in half the flour, olive oil, salt, basil, oregano, garlic powder, onion powder, and cheese into the yeast mixture. By hand or using a kitchen assistant with a dough hook.
- Mix in the remaining flour.
- Knead dough on a lightly floured surface for 5 to 10 minutes.
- Put the dough in a bowl and cover it with a kitchen towel and let rise until doubled in size, about 1 hour.
- Brush the bread pan with olive oil.
- Shape the dough into a loaf and place in the bread pan, cover with the lid, and let it proof for 40 minutes.
- Meanwhile, preheat the oven to 200°C/400°F.
- Bake in the oven with the lid on for 30 minutes. Then increase the temperature to 250°C/480°F and remove the lid for about 5 - 10 minutes (until the desired crust and color have formed).
- Let the bread cool on a wire rack for at least 15 minutes before slicing.
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