| Italian Herb Bread I
| Prep Time: 30 Minutes
Cook Time: 35 Minutes |
"The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese." INGREDIENTS: | 2 (.25 ounce) packages active dry yeast 2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons white sugar 1/4 cup olive oil 1 tablespoon salt | 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup grated Romano cheese 6 cups bread flour | DIRECTIONS: | 1. | Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy. | | 2. | Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff. | | 3. | Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. 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. | | 4. | Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes. | | 5. | Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing. | |
