Name: Rustic Herb Bread
Prep: 15 minutes
Rise: 1-2 hours
Cook: 50 minutes
Total Prep: 3 hours 10 minutes
Servings: 1 loaf
3 to 3 1/2 cups all-purpose flour
1/2 tablespoons sugar
1/2 tablespoon salt
1 tablespoons shortening
1 package regular or quick active dry yeast
1 cup very warm water (120 to 130 F)
1 tablespoon dried rosemary
1/4 tablespoon freshly ground pepper
1/2 teaspoon dried oregano
1 head roasted garlic
1 tablespoon olive oil
1 sprig of fresh rosemary
Stir 1 1/2 cups of flour, sugar, salt, shortening, and yeast into a large bowl. Add warm water. Set electric mixer to low speed and beat for 1 minute. Scrape sides while mixing. Stir in remaining flour 1/2 cup at a time until dough is tacky but not sticky.
Add rosemary, pepper, and oregano.
Turn dough onto a lightly floured surface and knead for 5 minutes or until dough is tacky but manageable. Add garlic and knead for an additional 5 minutes and the dough is smooth. Oil a large bowl, and place dough in the bowl. Turn it once to coat all sides with the oil. Cover bowl with a towel or plastic wrap and place in a warm place. Allow dough to double in size – 40-60 minutes.
Prepare a baking sheet with parchment paper. Punch down the dough and shape it into a round loaf. Place on baking sheet. Cut an X with a sharp knife. Cover with a large bowl and place in a warm place. Allow dough to rise until double in size – about 1 hour.
Brush with melted butter. Cover and let rise in a warm place for 35-50 minutes or until it has doubled in size.
Brush with olive oil and place sprigs of rosemary on the dough.
Heat over to 425°F. Place loaf on the lowest rack. Bake 25 to 30 minutes. The bread is done when it is golden brown and sounds hollow when it is tapped.
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