It’s been a while since I posted a bread recipe so this is way overdue ^_^
I tried this recipe recently since I was testing out the Bakers’ flour from Premier Mills Ltd. I made a few changes on the ingredients from an original recipe and loved it. This herbal bread is especially great with a bowl of soup (I had mine with lentil soup ^_^). If you do try it please share the results below.
For those who may not have Bakers’ flour available; you can use All-purpose flour instead.
- Bakers’ Flour – 2 + 3/4 cups
- Sugar – 2 tspn
- Salt – 1 tspn
- Instant dry yeast – 1 1/2 tspn
- Extra Virgin Oil – 3 Tbspn (+ 1 Tbspn for greasing your proofing bowl & bread)
- Luke-warm Water – 1 1/8 cup
- Dried Mixed herbs – 1 Tbspn
- Black Pepper (ground) – 1/4 tspn
- Dried Rosemary leaves – 1 Tbspn (for garnish)
- In a small bowl; measure the lukewarm water and add the yeast and sugar. Leave the yeast for about 5 to 10 minutes to activate (especially if not using instant yeast).
- In a large bowl, measure the flour & salt and combine them. Measure the 3 tablespoons of extra virgin oil and pour into the dry ingredients.
- Add the yeast and water and start mixing the ingredients; you can use a mixer with dough hooks, however it’s more effective to use your hands. Knead the dough until it form into a ball.
- Add the black pepper and mixed herbs and knead until the dough forms a soft ball (if sticky, that’s alright).
- Form the dough into a ball and place it into a greased bowl for the first proof. Make sure to roll the dough around in the bowl to ensure that it’s covered with oil as well, this will prevent the dough from forming a dry crust on its surface.
- Cover the dough with a damp kitchen cloth or cling wrap and place it in a warm place or in a make shift proofer.Wait until the dough doubles in size; this can take from 40 minutes to an hour.
- When your dough is ready, punch it down and place it on a lightly floured working surface. Knead the dough for about ten minutes until soft and firm.
- Shape the dough into a round or oval shape; if you would like, you can make slits on the surface of the dough.
- Grease a baking sheet and place the dough onto it. Using a pastry brush, lightly apply some olive oil on the surface of the doughand then sprinkle either dried rosemary leaves or mixed herbs to garnish the dough.
- Pre-heat your oven ten minutes before your dough is ready to 375 degrees Fahrenheit. After completing the second proof, place the loaf onto the middle rack of your oven.
- Bake the loaf of bread for 30 to 35 minutes until it has a brown surface on top. Remove the bread and let it cool for about 15 minutes on the pan. Transfer the loaf onto a cooling rack or a tray to cool completely. You can also enjoy the loaf of bread while warm if you prefer with some soup.
P/S: If you want to just make a plain white bread; omit the herbs from the recipe. You can also use an egg wash to brush on top of the loaf instead of the olive oil.
If you don’t have olive oil nearby; use vegetable oil as a substitute.
Want to try out more bread recipes? Get our Simple Bread Recipes E-booklet – click here for more details on how to get it and recipes included.