Best Herbed Bread
Makes 2 small loaves, enough for 2-3 people
Modification of James Beard “Beard on Bread” Basic Home-Style Bread Recipe (p.36)
1.5 tsp active dry yeast
1 c warm milk
1 tbsp white sugar
2 tbsp melted butter
1.5 tsp salt
2 c bread flour
1/2 c rye flour
1 tsp fresh rosemary, fresh basil, fresh garlic, minced
Corn meal (for dusting)
Pat butter (for applying on bread before baking)
1 small pyrex bowl of water (for putting in oven while bread is baking)
Directions: (No stand mixer, use your hands and a spatula)
In bowl, mix 1/4 c warm milk, sugar, and yeast. Let proof.
In warm milk bowl, add butter and salt. Mix well till butter melts.
Add butter mix to yeast mix. Mix well.
Add herbs. Mix well.
Add flours. Mix well.
Shape dough into ball until integrated. It will be a wet dough.
Cover bowl and dough ball with butter. (+1 tbsp)
Cover with oiled cling wrap, let rest for 2 hours until it doubles in size. (I put it in a 125 degree preheated oven and turn off the heat).
Deflate dough. Cut in half. Shape two loaves into long pieces, french bread style. Add butter to keep from becoming sticky. Add (1 tsp) flour to make sure it doesn’t stick on anything.
Put cornmeal on nonstick sheet lined with silpat. Put two loaves on top of it.
Brush both loaves with melted butter (1 tbsp).
Preheat oven to 400 degrees. Put loaves in oven. Put pyrex bowl of water near electric burners on bottom.
Let cook 20 min. Take loaves out of oven and off of pan.
Put directly on oven rack and let cook 2 min more.
Eat and enjoy right out of the oven!! 🙂