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Ingredients
| active dry yeast: 0.5 oz |
| water: 2 cups (warm) |
| granulated sugar: 2 Tbl |
| olive oil: 1/4 cup |
| salt: 1 Tbl |
| dried basil (ground): 1 Tbl |
| dried oregano (ground): 1 Tbl |
| garlic powder: 1 tsp |
| onion powder: 1 tsp |
| romano cheese: 3 oz |
| wheat bread flour (unsifted): 6 cups |
Italian Herb Bread
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
24 serving(s)
Tags
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.