Herb bread

Yeast mix:

2 tsp dried yeast or half oz fresh yeast
3½ fl oz (100ml) of water

Dough:

1lb (500gms) strong white flour
6½ fl oz (200ml) water
2 tsp salt
slurp of olive oil (orig recipe calls for ½ unsalted butter, melted)

handful of finely chopped herbs –
parsley and rosemary, thyme
or
parsley and marjoram, chives

Method

Add yeast to water, leave five minutes to dissolve and stir

Mix flour and salt, make well in centre and add yeasted water. Add herbs and drop of olive oil. Mix together. Add remainder of water.

Turn dough onto floured surface and knead for ten minutes

Put dough in clean bowl, cover with tea towel and leave to rise for 1-1½ hrs until doubled in size

Knock back and leave to rest for ten mins

Shape into round loaf, place on lightly oiled baking tray, cover with tea towel and leave to prove for 45 mins (doubled in size)

Bake in preheated oven , 200C, for approx 45 mins, cool on wire tray

Delicious herb bread

Notes:

Rising/proving time depends on humidity, temps etc

Without scales, I tend to pour around ¾ of the flour into the bowl and add the rest during the kneading process

I use olive oil in the rising bowl to aid rising and prevent sticking (and more unpleasant washing up)

Again, olive oil on the tray rather than flour prevents sticking, and tearing the bottom of the loaf

I’ve got a fan-assisted oven. If I pre-heat it, the timing is around 35-40 minutes. I also tend to cook at slightly lower temps, say around 180, to get an evenly golden coloured loaf

Herb bread – parsley, rosemary, thyme

Based on: Bread, Eric Treuille and Ursula Ferrigno