Post by Loupy on Jul 15, 2014 23:22:49 GMT -7
Herbed Soft Italian Bread
By Shaina Olmanson @ www.ehow.com/ehow-food/blog/
The idea of single mix loaves with overnight rises, the kind of bread where the only bit of work involved was a few minutes of purposeful planning the night before and someone to turn it out onto parchment the next day.
This bread is soft with a slight crust that has a bit of crispness, but nowhere near that of an artisan loaf. It’s easy to slice and works well with a variety of different meals or served up as sandwich bread. It’s a no-knead overnight Italian-style bread that’s soft and fragrant with fresh herbs dotted throughout. Best of all, though, is that it’s easy enough for my kids to mix, which increases the likelihood that it gets made.
Cook Time: 25 minutes
Prep and Rest Time: 24 hours
Makes two 10-inch loaves.
Ingredients:
4 1/2 cups all-purpose flour
1/4 teaspoon active dry yeast
2 cups water at room temperature
2 tablespoons olive oil
1 teaspoon honey
2 teaspoons salt
2 tablespoons minced fresh oregano
1 tablespoon fresh thyme
Directions:
Sift the flour into a large bowl.
Add in the yeast and stir to combine.
Into the water, stir in the olive oil, honey and the salt.
Stir the water mix and the herbs into the flour until a wet dough forms.
Cover the bowl with plastic wrap and set aside to rise for 18 to 24 hours.
When the dough has fermented overnight, spritz your work surface with a small amount of olive oil.
Turn the dough out onto the oiled surface.
With oiled hands, form the dough into two 10-by-5-inch logs and then transfer to two pieces of parchment paper.
Cover with a clean towel and allow to rest for 1 to 2 hours.
When the dough has rested, preheat the oven with a baking stone to 450ºF.
Lightly dust the outside of the loaf with flour and a sprinkle of sea salt.
Bake for 25 to 35 minutes, until the crust is golden brown.
Remove from the oven and allow to rest slightly before slicing.
By Shaina Olmanson @ www.ehow.com/ehow-food/blog/
The idea of single mix loaves with overnight rises, the kind of bread where the only bit of work involved was a few minutes of purposeful planning the night before and someone to turn it out onto parchment the next day.
This bread is soft with a slight crust that has a bit of crispness, but nowhere near that of an artisan loaf. It’s easy to slice and works well with a variety of different meals or served up as sandwich bread. It’s a no-knead overnight Italian-style bread that’s soft and fragrant with fresh herbs dotted throughout. Best of all, though, is that it’s easy enough for my kids to mix, which increases the likelihood that it gets made.
Cook Time: 25 minutes
Prep and Rest Time: 24 hours
Makes two 10-inch loaves.
Ingredients:
4 1/2 cups all-purpose flour
1/4 teaspoon active dry yeast
2 cups water at room temperature
2 tablespoons olive oil
1 teaspoon honey
2 teaspoons salt
2 tablespoons minced fresh oregano
1 tablespoon fresh thyme
Directions:
Sift the flour into a large bowl.
Add in the yeast and stir to combine.
Into the water, stir in the olive oil, honey and the salt.
Stir the water mix and the herbs into the flour until a wet dough forms.
Cover the bowl with plastic wrap and set aside to rise for 18 to 24 hours.
When the dough has fermented overnight, spritz your work surface with a small amount of olive oil.
Turn the dough out onto the oiled surface.
With oiled hands, form the dough into two 10-by-5-inch logs and then transfer to two pieces of parchment paper.
Cover with a clean towel and allow to rest for 1 to 2 hours.
When the dough has rested, preheat the oven with a baking stone to 450ºF.
Lightly dust the outside of the loaf with flour and a sprinkle of sea salt.
Bake for 25 to 35 minutes, until the crust is golden brown.
Remove from the oven and allow to rest slightly before slicing.
