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!