Aug 20, 2009

Herbed Bread Ring


Nothing says home like the smell of fresh baked bread. During the summer months when is hot even early in the morning bread baking is not something that's appealing to me, but my boys love home made bread so when they ask for it I feel bad to say no.
The herb ring bread is one of Cass's favorite breads. Needles to say that he eats half of it by himself before is even warm. He doesn't need spreads or anything else on it, he wants to keep the flavor intact. Next on his list of favorites are grissini which probably I'll be making soon. This recipe I found in a cooking book that I love, called "Baking simple to sensational" By Jean Paré.

Ingredients

1 1/4 cup.............................. milk
1/2 tsp................................. granulated sugar
2 1/4 tsp.............................. active dry east

3 cups.................................. all purpose flour
3 tbsp.................................. fresh basil finely chopped
3 tbsp.................................. fresh parsley finely chopped
2 tsp.................................... fresh rosemary leaves finely chopped
1 tsp.................................... salt

1 tbsp.................................. olive oil
1/2 cup................................ all purpose flour ( approximately, for knitting the dough)
2 tsp.................................... olive oil ( for brushing)
1/2 tsp................................. coarse sea salt ( to sprinkle )

Combine milk and sugar in a small heavy pan. Heat and stir over medium heat until the sugar has dissolved and the milk is very warm. Pour into a small bowl and let stand for 5 minutes.
Sprinkle east over top and let stand another 10 minutes until foamy.


In a large mixing bowl combine the next 5 ingredients ( flour, basil, parsley, rosemary, salt) add olive oil and the yeast mixture to the well ( stir the yeast mixture before adding to the well making sure that the yeast has dissolved). Mix until a soft dough has formed.
Turn onto a lightly floured surfaced.


Kneed for 8 to 10 minutes (adding the second amount of flour one tbsp at the time if needed to prevent from sticking) until smooth and elastic. At this point if you prefer you can use a stand mixer with the hook attachment, I like doing it by hand, but this is a personal preference.


Place the dough into a greased extra large mixing bowl turning once to grease top. Cover with cling wrap and tea towel. Place in a draft free place to rise for 1 hour or until double in bulk.
After 1 hour punch dough down. Turn into a lightly floured surface, divide into 2 equal portions.
Roll each into a 24 inch rope. Lay the ropes side by side, pinch ropes together at one side.


Twist ropes together around each other, pinch together at the opposite end.


Shape twisted rope into a ring, pinch the ends together to seal. Place the ring onto a greased baking sheet or line the baking sheet with parchment paper. Cover with cling wrap and tea towel and let rise for another 45 minutes or until double in size.
Preheat the oven to 425˚F.
Brush the ring with the second amount of olive oil and sprinkle with the coarse sea salt.
Bake for 20 minutes until golden brown and hollow sounding when tapped.
Let stand on the baking sheet for 5 minutes, remove to wire rack to cool.


Great served with salad or soup.

Enjoy!


18 comments:

Kenny said...

hi laura.
the bread looks so delicious.it's so easy 2 make.k will also eat like that without any spread.they both r so alike.iam plnng 2 make lemon poppyseed cake but i have only 1/2 cup sour cream any other alternative that i can use,pls let me know.sorry i occupied so much of your space.
love&tc.
rekha.

Laura said...

Hi Rekha,
No wonder they are best friends! I wonder how much time they spend talking about food!
As for the poppy seed cake, you could add the rest of the amount plain yogurt. It will change the texture just a bit, but it's an option.

Andrea@WellnessNotes said...

I'll add this to my "must make" file. The bread looks and sounds delicious...

Laura said...

thanks for visiting Andrea, the bread it's easy and delicious.

Tien said...

I have to try to make these with my garden herbs. Yum! -Tien

Laura said...

Hello Tien,
The beauty is, you can use any herbs you like or have on hand.

Kamran Siddiqi said...

This looks super yumm! I have to make this the next time I have my mom's meatball recipe or better yet, when i make my lasagna recipe! :D Yummo!

Chow and Chatter said...

this is wonderful great job

Laura said...

Hello Kamran,
It works pretty much with anything, so lasagna or meatballs..... delicious.

Laura said...

Thank you Rebecca.

Jessie said...

that bread looks so soft and definitely easy to make. I would love to have this with soup or stew

Laura said...

Thanks Jessie,
It tastes delicious, served with everything.

Karine said...

Wowow this bread looks amazing! Great job!

janet said...

That looks gorgeous, I'm hungry now!

Laura said...

Thanks Karine.

Laura said...

Thank you Janet.

Jeannie said...

Hi Laura, Was wondering why you are using AP flour and not high protein flour for foccacia? I was told that we need to use high protein flour in order to yield a moist bread.

Laura said...

Hi Jeannie,
I use AP flour because thats what I usually have on hand. I use speciality flour only if the recipe calls for it. But you make a good point I will try to do it with high protein flour to see the difference, thanks for the suggestion.

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