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Tuesday, 16 May 2017

Baking An Half & Half Italian Herb Loaf

I did not have any sourdough starter when I baked today's loaf and was forced to make use of yeast as raising agent. That aside, this delicious loaf of bread is simply irresistible with its half white and half brown bread flour, flavored with traditional Italian herbs.


Measure your dry ingredients in a large mixing bowl: 3 cups (750 ml) white bread flour, 3 cups (750 ml) brown bread flour, 1 packet of Instant Dry Yeast, 1 teaspoon (5 ml) salt, and 1 tablespoon (12,5 ml) sugar.


Add the Italian herbs: 1 teaspoon (5 ml) organo, 1 tablespoon (12,5 ml) sweet basil, and 1 tablespoon (12,5 ml) parsley. Mix the dry ingredients well.


Now add 1 cup (250 ml) lukewarm milk, 1/4 cup (65 ml) lukewarm water, 1 egg and 75 ml oil.


Bring the dough together.


Knead the dough until it becomes soft and pliable.


Prepare a bread pan with non-stick spray and lightly flour the bottom of the pan. Shape the dough to fit inside the pan.


Press the dough into the corners of the pan. Cover with plastic and leave in a warm dry place to rise to double its size.


Brush the top of the loaf with egg yolk.


Bake in a preheated oven at 200 °C for about 40 minutes. Turn out on a wire rack to cool.


Enjoy fresh from the oven.


Marietjie Uys (Miekie) is a published author. You can buy my books here:
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