Tuesday, November 29, 2011

OMG!! Really Good Bread - White Sandwich Bread with Fresh Herbs

Do you think the the headline is a little over the top? I don't know, maybe it is. But then this bread is over the top, too. So should I just lie and say something like. You'll like this bread, better try it. Nah!! Doesn't quite make it. This is bread that attacks practically all your senses at once. I mean, this bread not only tastes incredible, but also fills the house with an intoxicating aroma. And I mean that in a good sense. And if that wasn't enough, then, if you can, wait until it cools down, slice it open and the smallish hints of fresh herbs poking out at you, combined with the sense of feel when you eat it will completely convince you that this bread is a definite keeper. Oh, and it's great for all kinds of sandwiches. Cold cuts with a nice sharp mustard, for instance. Or a strong cheese (again with the aforementioned sharp cheese). Or even pan-seared veggies like eggplant or red bell pepper. You will make this one many times, I'm sure. So when you're slicing your fourth (or fifth) slice, don't say I didn't warn you.

Here's What You'll Need: for 1 loaf or about 12 rolls
2 1/2 to 3 cups AP flour
1/2 Tbs. salt
3/4 Tbs. sugar
1/2 Tbs. instant dry yeast
about 3 Tbs. coarsely chopped fresh herbs (basil, parsley, thyme, oregano, dill, etc.)
1/8 cup olive oil
about 1 cup warm water

Here's What You'll Need To Do:
1. Mix all the dry ingredients, (flour, salt sugar, yeast and herbs) together in a large bowl until evenly distributed.

2. Add the oil, then the water, mixing to form a rough dough.

3. Remove the dough to a lightly-floured surface and knead for about 10 minutes until the dough is soft and smooth, and only very slightly sticky.

4. Place the kneaded dough in an oiled bowl, cover to coat(prevents drying out), then cover with plastic wrap or a damp towel to rise. It should about double in volume. This will take about 1 1/2 hours.

5. If making rolls, divide the dough into about 10 to 12 equal sized pices, round into rolls and place them on a baking tray covered with baking paper. Otherwise, form the dough into a ball (boule, in french), then cover again to rest and rise again, about 45 minutes.

6. About 15 minutes before the second rise is done, pre-heat the oven to 350 F (180 C).

7. Bake the rolls for about 15 minutes or until golden brown. The loaf will take longer, about 25 minutes.


  1. Love it, love it, love it.
    I almost can smell it.
    Here is an excellent way to use the basil and rosemary from my pots.

  2. Even better the 2nd day. Aroma throughout the house to die for.