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Bread with Herbs- Bread Loaf Variation

Bread with Herbs- Bread Loaf Variation



3 3/4 cups bread flour

300 mL warm water

2 teaspoons salt

2 teaspoons sugar

2 teaspoons dry active yeast

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 tablespoon dried onion flakes

Temperature: 460 ° F


In a large bowl mix together the flour, salt, sugar, dried herbs, and yeast. Pour the warm water into the dry ingredients and mix (knead) for 7 to 10 minutes. When the dough is smooth and satiny, make a ball with the dough and place in a lightly greased bowl. Cover with a tea towel, and leave to rest (rise) for 20 minutes. Make sure the dough is in an environment between 75-80°F and away from any cold drafts. After 20 minutes, knead the dough again to remove the carbon dioxide. Lightly grease the sides and bottom of the Emile Henry Bread Loaf Baker, sprinkle with all-purpose flour and remove any excess. Shape the dough into an oval and place into the bottom of the Loaf Baker.  Cover with the lid and leave to rise for another 45 minutes at room temperature. Preheat the oven to 460°F. Remove the lid and sprinkle some flour over the top of the dough. Make several shallow incisions in the surface with a paring knife. Put the lid back on and place in the preheated oven. Bake for 35 minutes. Leave to cool on the platter, having removed the lid.