Wednesday, July 8, 2009

Using up the Herbs

The few herbs that are planted in the garden and in the pots on the porch, are thriving in the summer heat. Yesterday I picked quite a lot of basil, and this morning I grabbed some thyme and rosemary. Then I went web-surfing for herb bread recipes.
This is the first of the three recipes I saved to try. I made it in the bread machine, and did have to add several spoonsful of flour during the second kneading cycle.
It got rave reviews from Jessica and an enthusiastic nod from Greg. :o)
I'm thinking it will make for a delicious sandwich for my lunch tomorrow.
Herb Bread
1 cup warm water
1 beaten egg
1 tsp salt
2 tbsp sugar
2 tbsp olive oil
2 tsp dried rosemary, or use 2 tablespoons fresh, crumbled
(I used all fresh herbs - rosemary, thyme, and basil)
1 tsp each dried oregano and basil (or 1 tbsp each fresh)
3 c flour
2 tsp bread machine yeast
Place in machine according to machine instructions (or if you make bread by hand, you already know what to do). A few minutes into kneading, check that the dough is the consistency that you want, add any flour or extra water that you need (I usually find I need a little bit of flour).
Bake on large loaf, light crust. This herb combination smells heavenly, and goes great with chicken or pasta or on picnics. You can use any combination of herbs you like, and adjust it to complement the meal you are serving if you like.
Another favorite combination for us is dill and onion bread. Just omit the herbs in the recipe above and add 1/4 c finely chopped onion and 1 tbsp dried dill leaf (or three tbsp fresh).

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