Italian Herb Bread
I always thought that making homemade bread was difficult, but it’s really not! Especially when I knead the dough with my Kitchenaid mixer. If you don’t have one, I highly recommend it.
- .25 oz package active dry yeast
- 1 cup warm water 110 degrees F
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1/2 tablespoon salt
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup parmesan cheese grated
- 3 cups bread flour
- 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 1 1/2 cups flour into the yeast mixture. Gradually mix in the next 1 1/2 cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. (If using a mixer, only knead for a few minutes.) 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 a loaf. Place loaf on a greased cookie sheet, or into a greased 9 x 5 inch loaf pan. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaf from pan, and let cool on wire racks for at least 15 minutes before slicing.