Herb Bread

July 27, 2008

Herb Bread

Amy Clark, Tucson CSA

This is a good way to use up fresh herbs- and who doesn’t love fresh bread? I rarely bake bread but this recipe is very simple. The original recipe calls for chives and basil, but I’ve used chives and fennel and scallions and fennel. I bet cilantro would be good, too (and who doesn’t always have cilantro to use up?).

1 tablespoon dry yeast

1/2 cup warm water

1 egg, lightly beaten

1/2 teaspoon salt

3 tablespoon sweet butter, melted (I just used margarine)

1/2 cup finely chopped chives (or substitute)

1/4 cup finely chopped basil (or substitute)

3 cup flour (calls for white but I mixed with whole wheat)

1. In large bowl, dissolve yeast in warm water. Stir in egg, salt, butter, and herbs.

2. Beat in flour, one cup at a time, to form a stiff dough.

3. Turn dough onto floured board and knead about 10 mins, or until smooth and elastic. Place in buttered bowl, rotate dough so surfaces are greased, and cover loosely with a damp cloth. Place in a warm area and let rise until about doubled in size.

4. Punch dough down, shape into loaf, place in 9-in loaf pan and let rise again until doubled in size.

5. Bake at 350 for 50 mins. Cool on wire rack and enjoy.

Recipe from Donna Kerr in “Tony Clark’s New Blueberry Hill Cookbook”

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