Italian Herb Bread I Popular Recipes

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Italian Herb Bread I

"This fragrant bread can be served with dinner, or the dough can be used for pizza."

Ingredients :

2 (.25 ounce) programs energetic dry yeast
2 cups heat water (110 stages F/forty five levels 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
half of cup grated Romano cheese
6 cups bread flour

Instructions :

Prep : 30M	Cook : 24M	Ready in : 2H40M

Mix yeast, heat water, and white sugar together in a large bowl. Set apart for five mins, or until aggregate will become foamy.
Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and three cups flour into the yeast aggregate. Gradually blend within the next 3 cups of flour. Dough can be stiff.
Knead dough for five to ten mins, or till it is easy and rubbery. Place in an oiled bowl, and turn to cowl the surface of the dough with oil. Cover with a moist linen dish towel. Allow to upward thrust for one hour, or till the dough has doubled in length.
Punch dough all the way down to release all the air. Shape into loaves. Place loaves on a greased cookie sheet, or into two greased nine x 5 inch loaf pans. Allow to upward thrust till doubled in size, about a half-hour.
Bake at 350 tiers F (175 ranges C) for 35 mins. Remove loaves from pan(s), and permit cool on twine racks for at least 15 mins before cutting.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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