My Special Recipe for Herb Breads Theresa Phillips

Ive had a lot of interest in my herb breads I grow my own herbs but you can find them at reputable stores. Be mindful of soem fresh herbs Make sure you want them

Farmers markets are winding down so get those herbs while you can.

I love going and supporting our local markets .

I know im getting what i paid for and i love jusing fresh fruit in everything including baked dishes.

Let's get into the bread! I started making herb bread because I needed a change.

I did not know it would be that sought after. I am a FAILURE at sourdough bread; I can't keep a starter alive (if you have advice, please share).

Assortment of freshly baked bread loaves cooling on a kitchen counter, showcasing a variety of textures and crusts.

For my herb bread, I use

1 tablespoon of rosemary, fresh or dried. If fresh, chop finely.

1 teaspoon thyme

1 teaspoon minced garlic

1 teaspoon basil

Actually, you can add cheese, onion, garlic, and whatever flavor you like, or even fruit.

On to the recipe

Preheat oven to 350

Hint: When proofing your yeast, use your microwave if you don't have a proofing drawer or warm place.

I use my microwave for all my bread making; it's the perfect proofer. I pop it in and have the light on low. If my kitchen is cold, I use the higher setting of light. The light does not have to be in the microwave.

Mine is under it.

Bread 1 Loaf

In a bowl, combine 1 tablespoon yeast, ¼ cup sugar, 2 cups lukewarm water; stir and set in proof with plastic wrap until foamy.

Add 4 cups BOUNCE flour, ¼ cup olive oil, 1 teaspoon salt, and your herbs.

Knead dough until it's smooth, adding flour if necessary, about 10 minutes.

If dough is dry, add water. If too wet, add flour.

Dough should bounce back when imprinted.

Place in oiled bowl and cover with a wrap or cover; let rest in proof until doubled.

After it rises, bring out, oil a bread pan, shape loaf. If too wet, add flour; if too dry, sprinkle water. Shape into desired loaf.

Put back in proof with a wrap; let rise until doubled.

Then bake at 350°F until done.

It sounds hollow when done.

Remove, cool, and ENJOY!

I make several loaves for our bake stand and now im taking orders for others.

All proceeds have gone to charity.

If you have any questions please contact at TheChicagoVoiceInfo@gmail.com

I look forward to hearing from you

I love this Scripture JOhn 6 : 35 "I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

Theresa Phillips budding baker

thechicagovoiceinfo@gmail.com