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Italian Herb Bread

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When I decided I was in an Italian mood the first thing I did was to select a bread because bread usually takes the longest amount of time.

I wanted to try something new so I googled around and settled on this Italian Herb Bread I found on AllRecipes originally from Ann Barr.

In spite of the momentary lapse of reason on my part, it came out very well. The first loaf didn’t quite rise as well as it should have during baking but that was in no doubt because of the lasagna and the oven temperature not being steady. But once the lasagna was done the 2nd loaf rose to perfection.

Other than using the KitchenAid stand mixer to do the kneading I followed the recipe. However I think next time I’ll increase the seasonings a bit, at least the herbs. But then I really like to taste my herbs and spices, if you enjoy things a bit more subtle then leave it as is. Either way its a delicious addition to your table.


* 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

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.
Original recipe by Ann Barr

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