Subject: Fresh Herb Bread
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 19 2003 - 02:38:21 EDT
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FOOD FUNNY
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Thanks to generous contributor Anna Welander of Uppsala, Sweden for
sending us this one:
"Cauliflower is nothing but a cabbage with a college education."
- Mark Twain
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TODAY'S RECIPE
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Herb gardeners will love this bread. You can use any one of six fresh
herbs, or a combination of your own creation.
Fresh Herb Bread
All recipes this week are adapted from "Bernard Clayton's New Complete
Book of Breads: Revised and Expanded" by Bernard Clayton, available
from Amazon.com in hardcover at:
http://www.amazon.com/exec/obidos/tg/detail/-/0671602225/worldwiderecipes
and in paperback at:
http://www.amazon.com/exec/obidos/tg/detail/-/068481174X/worldwiderecipes
1 package (1 Tbs, 15 ml) dried yeast
3 1/2 cups (875 ml) bread or all-purpose flour, approximately
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) non-fat dry milk
1 1/4 cups (310 ml) hot water
1 Tbs (15 ml) butter at room temperature
One or more of the following finely chopped fresh herbs:
2 Tbs (30 ml) dill
2 Tbs (30 ml) savory
2 Tbs (30 ml) basil
1 Tbs (15 ml) oregano
1 Tbs (15 ml) thyme
1 Tbs (15 ml) marjoram
Blend the yeast and 1 1/2 cup (375 ml) of the flour in a large mixing
bowl. Add the sugar, salt, milk, and hot water and beat for 3 minutes
with a wooden spoon or electric mixer. Add the butter and continue
beating until the batter pulls away in strings from the sides of the
bowl. Gradually add the remaining flour until the dough has formed a
ball and can be kneaded. Knead on a lightly floured surface until the
dough is smooth and satiny, about 8 minutes. Place the dough in a
lightly greased bowl, turning it to grease all sides, cover with
plastic wrap, and allow to rise until doubled in volume, about 1 hour.
Turn the dough out onto a floured, flatten it with your fingers,
sprinkle it with the herb or herbs of your choice, and knead for 2
minutes, and form into a ball. Form the ball into an oval about 9
inches (23 cm) long and 6 inches (15 cm) wide. Fold the oval in half
lengthwise, pinch the seam, and place seam side down in a lightly
greased 9x5-inch (23x12 cm) loaf pan. Cover with wax paper or
parchment and allow the dough to rise until doubled in volume, about
45 minutes. Bake in the middle of a preheated 375F (190C) oven until
the crust is golden brown and a toothpick inserted in the center comes
out dry and clean, about 45 minutes. Remove from the oven and
immediately turn out onto a wire rack to cool on a wire rack before
serving. Makes 1 loaf.
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