Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, rustic garlic herb bread. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This delicious and fragrant bread is the perfect complement to any meal. Don't you love those pretty bread loaves you see in the baskets at fancy grocery stores? You know the ones—they look like the work of a famous baker who has kept a secret family recipe that has been passed down for generations.
Rustic Garlic Herb Bread is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Rustic Garlic Herb Bread is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have rustic garlic herb bread using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Rustic Garlic Herb Bread:
- Prepare 1 tbsp. instant yeast
- Make ready 1 tbsp. granulated sugar
- Prepare 1 cup warm water
- Prepare 1 tsp. salt
- Take 1 tsp. dried oregano
- Take 1 tsp. dried basil
- Prepare 2 tsp. dried rosemary
- Take 6 cloves garlic, minced
- Make ready 1/3 cup freshly grated parmesan cheese
- Make ready 2 cups - 2 1/2 cups all purpose flour
- Make ready 3 tbsp. olive oil, divided
- Make ready 1 tbsp. unsalted butter, divided
From Jennie Shapter's Bread Machine Cookbook (one of my favorites). I mix all my flours, gluten and grains together, well, before adding to the bread machine. Add the salt in one corner of the pan and the sugar in another. Here's how to make a rustic loaf of garlic and herb bread without any kneading.
Instructions to make Rustic Garlic Herb Bread:
- In a large mixing bowl, add the yeast, sugar and water. Then stir in the salt, oregano, basil, rosemary and garlic. Add in the flour and parmesan cheese and stir until combined. If needed, gradually add in the additional flour until you have a smooth and elastic dough that is tacky, but not sticky. Towards the end, you may need to use your hands to incorporate the extra flour.
- Use a tbsp. of the olive oil to grease a separate bowl, then transfer the dough to the greased bowl. Cover the dough and let it rise for about 1 hour, until double in size. Once the hour is up, preheat the oven to 375°F. Drizzle the additional 2 tbsp. olive oil over a large baking tray and use a pastry brush to brush it all over. Divide the dough in half and shape each half into a round loaf. Place the loaves onto the prepared baking tray and let them rise another 15-20 minutes.
- Top each loaf with half a tbsp. of butter and bake for 17-20 minutes, or until the bottoms are golden brown (the tops won't darken all that much, but will firm up). Let the loaves cool slightly, then slice them up and serve warm. Wrap any leftovers tightly in foil and eat within 3-4 days.
Here's a great thing about no-knead bread: While the bread rests you can prep ingredients to flavor the loaf, simple additions that will take your loaf from basic to brilliant with hardly any extra effort. This savory quick bread is loaded with two heads of roasted garlic plus chopped fresh herbs of your choice, so it has a big nutty, toasty, herbal flavor If you're intimidated about baking bread, a quick bread, which is made with baking powder and baking soda instead of yeast, is the perfect place to start. Just like I'm picky about the type of chocolate I eat (the dark kind) I picky about the bread that I use to make my sandwiches. My preferences always turn to anything that has a crust that is darker brown and a creamy inside. If it's right out of the oven, it's a bite of heaven.
So that is going to wrap it up with this exceptional food rustic garlic herb bread recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
