This a favorite in the summer when fresh herbs are abundant, but it can also be made with dried herbs (cut the herb quantities in half). You can also make this recipe with whole wheat flour, but if you use all whole wheat, you will lose a lot of the herb flavor. Combine 2 cups or less whole wheat with enough white flour to satisfy the quantity.
MAKES: 2 loaves
INGREDIENTS:
- 1 1/2 cups warm water
- 1 1/2 tablespoons active dry yeast
- 1/4 cup honey
- 4 to 41/2 cups unbleached white flour
- 1 teaspoon chopped fresh summer savory
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme other herbs: marjoram, basil, or oregano (use a total of 2 tablespoons)
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil
INSTRUCTIONS:
- In a large bowl, dissolve yeast in warm water. Add honey and 2 cups of flour. Stir well. Let mixture sit while you chop the herbs. Add herbs, salt, and oil. Stir well.
- Add remaining flour 1 cup at a time. When dough is stiff, turn onto a floured surface and knead, adding flour until dough is not sticky. Dough should be soft and bounce back when lightly pinched.
- Put dough in an oiled bowl. Cover and let rise in a warm place for 1 hour.
- Turn out dough onto a floured surface. Knead a few times to get rid of air bubbles, and divide dough into 2 equal portions. Shape dough into round, slightly flattened loaves, and place them on opposite ends of a buttered cookie sheet. Herb Bread may also be shaped into loaves and baked in buttered loaf pans. Cover and let rise again for 45 minutes to 1 hour.
- Preheat oven to 350°. Bake for 50 minutes to 1 hour. Loaves will be browned with a hard crust that sounds hollow when tapped.
