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Crusty Herbed Italian Bread

Jeff Dwork <jeff@jeff-and-reggie.com>
Sat, 04 Nov 2017 23:45:27 -0700
v117.n043.2
* Exported from MasterCook *

                     Bread, Crusty Herbed Italian [R T]

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4      teaspoons  rapid-rise yeast
   2        tablespoons  olive oil
   1           teaspoon  sugar
   1 1/4           cups  warm water -- 90F
   360            grams  all-purpose flour -- (3 cups) plus more as needed
   1 1/2      teaspoons  salt
   1 1/2      teaspoons  garlic powder
   1           teaspoon  dried oregano
   1           teaspoon  dried basil
   2          teaspoons  Italian seasoning
   1           teaspoon  dried parsley

We made this today and it was very good. It took more than 3 cups 
flour, maybe 1/2 cup or more.

Combine the olive oil, sugar, water, and yeast in a large bowl. Let 
sit for five minutes.

Whisk the salt and herbs into the flour. Stir the flour into the 
liquid, adding flour a bit at a time until the dough is stiff enough to knead.

Knead the dough until it is smooth and elastic - just a few minutes. 
Place dough in a greased bowl. Cover and let rise in a warm location 
until doubled in size.

Form dough into an oval free-form shape and place on a greased (or 
cormeal covered) baking sheet.

Place in the cold oven and set for 385F - the dough will continue to 
rise as the oven heats. Bake for 30 to 40 minutes.

S(Internet address):
   "<https://recipesjust4u.com/crusty-herbed-italian-bread/>"
Yield:
   "1 loaf"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 3g Fat (17.6% 
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 269mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 1104