Fresh Herb Bread

I love me some bread.  Usually every meal we have has some sort of bread involved.  Probably why I have issues dropping the last 10 pounds from MJ, but oh well. 

So making fresh herb bread is easy.  I use the bread recipe from the Joy of Cooking cookbook for Milk Bread (pg. 597).  Its is really pretty easy, but you must be patient and have time.  It seems in order to enjoy things you have to have patience.  Maybe that's why our society thinks food at local fast food places is so good - its like instant gratification.  Not so much with making bread or jam - you have to have patience.  And cooking these things has taught me patience quite a bit :)

So here's what you need:

3tbs of warm water (105-115F)
1 package of active dry yeast (2 1/4tsp)
1 cup warm milk (105-115F)
5tbs butter, melted
3tbs sugar
1 large egg
1tsp salt
2tbs fresh thyme, coarsely chopped
1/4cup fresh rosemary, coarsely chopped
3.5-4 cups of all-purpose or bread flour

Herbs from my garden.

Coarsely chopped - around 2tbs thyme and 1/4 cup rosemary.

Step 1: Activate Yeast

Easy step.  Place yeast in your stand mixing bowl.  Warm up water (I usually check the temp with my meat thermometer) and then pour over yeast.  Allow to sit for 5 minutes to dissolve.

Step 2: Adding ingredients

While the yeast activates, begin to gather all other ingredients except the flour.  At the completion of 5 minutes, begin adding the milk, butter, sugar, egg, and salt to the mixing bowl.  Mix on low speed for 1 minute.

Gradually stir in 2 cups of flour.  I usually add a cup, turn the mixer on for about 20 seconds, then add another cup.  Just long enough for the mixture to get moist.

Add 1.5 to 2 more cups of flour until the dough is moist, but not sticky.  You will really need to feel it here.  If its sticking to your hands, just add a bit more.

Once you have achieved the right consistency, add your herbs.  

Step 3: Kneading

Replace the mixing paddle with your dough hook on the mixer.  Turn the mixer on medium for 10 minutes, or until the dough is smooth and elastic. 

Step 4: Rising

Remove dough from mixer and place in oiled bowl.  Turn the dough over once to coat it with oil.  Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, about an hour.  *If you are in warmer temperatures, which is Mississippi, this puppy doubled in bulk in about 45 minutes.  You have to watch for it because if you let it go it will be a wild child!

To test to see if it is done rising, press two fingers lightly on the top of the dough. If a slight impression remains, then the dough is ready to move to the next step.

Step 5: Punching Down

Punching down the dough is funny to me.  You literally put your fist in the middle and punch it down to deflate it.  Then fold the edges towards the middle and it looks almost like you have the same ball you started with.

Shape into loaf and place in the pan.

After punching down the dough, form the dough into a loaf and place seam side down in a greased bread pan.  Brush the surface with oil and cover loosely again with plastic wrap.  Let rise in a warm place until doubled in bulk, around another hour.

Notice the two finger impression.  Ready for the oven.

Step 6:  Baking

Once you set the bread aside to rise a second time, preheat your over to 375F.

Once the bread is done rising, brush the top with milk or butter.  Bake in the oven until the crust is a deep golden brown and the bottom sounds hollow when tapped, around 35-40 minutes.  I think mine only cooked for 30 minutes though.

Remove from oven and place on cooling rack.  Cool completely before storing.