Basil Oregano Loaf
The dough of this delicious herb loaf is mixed in a bread machine but is baked in the oven. I can't get enough of it!
Ingredients
Serves: 15
- 1 1/4 cups (300ml) warm water (45 degrees C)
- 3 teaspoons white sugar
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 3 teaspoons dried yeast
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 tablespoons water
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds, toasted
Directions
Preparation:1hour20min ›
Cook:25min ›
Ready in:1hour45min
- Place warm water, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
- When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 200 degrees C.
- In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
- Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.
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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (20)
Thanks friar4. After checking the original submission, the amount of flour in this recipe has been corrected. - 14 Feb 2011
I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside. - 28 Oct 2002 (Review from Allrecipes USA and Canada)
I love this bread, but I recommend few definite changes if you've got the time. Mix this is a mixing bowl, make a starter of half the flour, all the sugar, water and yeast. Let that starter sit for 30 - 45 minutes. Then add the rest of the flour, knead on medium for 10 minutes, then add the salt and herbs and knead for another 5 minutes. On a table shape the dough into a tight ball, then put in a plastic bag spayed with nonstick spray and let sit in the fridge over night. In the morning, punch it down, shape it, let it rise until doubled (around an hour), then bake as directed. - 26 Oct 2005 (Review from Allrecipes USA and Canada)
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