Recipe: Tasty Garlicky Herb Bread
Garlicky Herb Bread.
You can have Garlicky Herb Bread using 11 ingredients and 17 steps. Here is how you cook that.
Ingredients of Garlicky Herb Bread
- It's 1 Cup of Warm Water.
- Prepare 2 TBSP of Honey, 1 set aside in prep bowl.
- Prepare 1 TBSP of Active Dry Yeast.
- It's 1 TBSP of EVOO, plus extra for topping.
- You need 1 TBSP of Parsley, plus extra for topping.
- It's 1 Tsp of Salt.
- Prepare 1 Tsp of garlic powder.
- You need 1 Tsp of Oregano.
- It's 1/2 Tsp of minced garlic.
- Prepare Pinch of Garlic Salt.
- You need 2 2/3 Cup of AP Flour (plus some for kneading).
Garlicky Herb Bread instructions
- In a large mixing bowl whisk together warm water, yeast, and ONE TBSP of honey. Let proof for 10 minutes..
- Meanwhile in a small prep bowl put in your EVOO, remaining TBSP of honey, salt, oregano, parsley, minced garlic, and garlic powder..
- In another bowl measure out the 2 2/3 cups of flour..
- Once 10 minutes is up, mix the prep bowl of herbs into the yeast mixture..
- Slowly mix in the flour 1/3 cup at a time..
- It's ready once it stops sticking to the sides of the bowl. You may need a little more flour, or a little less. Just watch the consistency..
- Switch to the bread hook now. Turn on medium speed and let it knead for 4 minutes..
- Remove hook and let dough rest in the bowl, covered, for 20 minutes..
- Sprinkle a generous amount of flour on a clean surface..
- Let baby pick loaf pan (these are too big). Grease it. (The pan, not baby).
- Turn the dough out on the surface and form into a loaf..
- Place loaf in pan and brush on some olive oil. Sprinkle with a generous amount of Garlic Salt and Parsley..
- Cover loosely (a light towel or cling wrap will work) and let rise in a warm place for around 60 minutes, or until the dough has risen an inch or two above the pan..
- Preheat oven to 350F.
- Uncover the loaf when ready and bake for 22-25 minutes or until the top is golden brown..
- Remove from oven and let cool before slicing..
- Don't forget to turn the oven off :).
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