Monday, October 25, 2010

Oregano Bread

• 1 packet dry yeast

• 3 1/2 cups bread or unbleached white flour

• 1 Tbs sugar

• 1 tsp salt

• 1 1/4 hot water (120-130 degrees, f.)

• 3 Tbs olive oil

• 3/4 cup coarsely chopped fresh oregano

• 1/4 cup dehydrated onion or fresh minced onion

• 2 tsp garlic powder

In a stand mixer combine all dry ingredients, including herbs and onions. Whisk well. Change to bread hook attachment. Add olive oil to hot water and with mixer running slowly, add water gradually in a steady stream. Allow bread hook to knead approx. 8-10 minutes 'til dough pulls away from the bowl and the sides are clean.
Form dough in a loose ball and place in a well oiled bowl. Cover with plastic wrap (or a moist towel if you prefer) to rise in a warm, shady spot for about 2 hours.

Remove risen dough to a board dusted in cornmeal, press and fold gently to remove large air pockets, form into a loaf and place in bread pan for the second rise of about an hour. Score with serrated knife or razor blade.

Bake in pre-heated oven at 400 degrees for 15 minutes, then reduce oven temp. to 350 for remaining 20 minutes. Bread is done when crust is golden and knocking on the top yields a hollow sound.

Adapted from: One Good Loaf

1 comment:

  1. I think I'll try know how bread making scares me a little bit... :)