Herb Bread

Serves: 24
Total Calories: 54


1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1 cup warm water (100° to 110° F)
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups (about) unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh thyme
1 tablespoon snipped fresh chives
1 egg yolk plus 1 tablespoon water


1 Pour the water into a large bowl. Sprinkle with the yeast. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.

2 Add the butter and 2 cups flour, the sugar, and the salt and stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Sprinkle with the herbs and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist but not sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)

3 Oil the inside of a large bowl. Put the dough in the bowl, turning it once to oil the top. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour.

4 Oil a large baking sheet. Place the dough on a lightly floured surface and flatten it with your hands to eliminate the air bubbles. Roll the dough between your hands to form a rope about 12 inches long. Lay the dough on the baking sheet. Cover with plastic wrap and let rise until doubled, about 1 hour.

5 Place the rack in the center of the oven. Preheat the oven to 400°F. Brush the dough with the egg yolk mixture. With a razor or very sharp knife, cut 4 slashes across the top. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes.

6 Slide the bread onto a wire rack to cool completely. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 54
Calories from Fat: 9

This Herb Bread recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
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Homestyle Pizza
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