Bake up Winter Warmth with Homemade Herbal Breads: Rustic Wheat Bread with Savory Herbs and Onions
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December/January 2006
By Susan Belsinger
Preheat the oven to 400 degrees when ready to shape the loaves. Combine the herbs and chopped onion together. Divide the dough in half and knead each portion, one at a time, gently flattening the dough. Spread one-quarter of the herb mixture on the flattened dough and fold it in half to cover and knead. Flatten the dough again and spread another quarter of the herb mixture on the dough, fold over and knead. Continue kneading and working the herbs and onions into the dough, gathering any pieces that fall out. Once the dough is homogenous, shape it into a loaf. Repeat the process with the remaining dough and herb mixture.
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Lightly sprinkle a baking sheet with cornmeal. Place the loaves, not touching, on the sheet and sprinkle the tops with cornmeal. With a sharp knife, make two or three diagonal slashes, about 1⁄2 inch deep, across the tops of the loaves. Place a towel over the loaves and allow them to rise in a warm place until almost doubled in bulk.
Bake them in a hot oven for about 45 minutes, until the tops are golden brown. Remove to a baking rack to cool.
Susan Belsinger is a culinary herbalist who loves playing with food. She delights in kitchen alchemy — the blending of harmonious seasonal foods, herbs and spices. For more information on recipe conversions, visit www.Baking911/Bread_Machines.htm.
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