Italian Herb Bread
This Italian Herb Bread is easy to make and has so much flavor packed in it! The dough is a combination of all-purpose and whole wheat to create a light yet filling bread. The Italian flavors come from a variety of fresh and dried herbs
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Large mixing bowl
- Baking sheet
Ingredients
- 2/3 Cup Warm water 100 degrees F.
- 1 Tbsp Turbinado sugar
- 1 1/2 tsp Active dry yeast
- 1 Tbsp Olive oil
- 3/4 tsp Fine sea salt
- 1/2 tsp Apple cider vinegar
- 1 Medium Egg
- 3/4 Cup Whole wheat flour
- 1 1/2 Cups Unbleached all-purpose flour
- 2 ½ teaspoons Dried Italian seasonings
- 1 tsp Fresh thyme
- 1/2 tsp Dried oregano
- 1 ½ teaspoons Dried rosemary
Instructions
- In a stand mixer bowl, combine the warm water, sugar, and yeast. Let the yeast proof for 5 minutes. It should be bubbling at this point.
- Stir olive oil, salt, vinegar, egg, and mix. Then add the flour and mix until the dough starts to form a ball, and add the herbs. Knead on a medium speed for 6 minutes. It should be a firm but slightly sticky dough
- Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Place it on a greased or parchment-lined baking sheet. Cover and let rise until doubled in size, about 30 minutes.
- Meanwhile, preheat oven to 400 F.
- Bake in preheated oven for 20-25 minutes until the top is golden brown and sounds hollow when tapped
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Optionally brush with butter and top with more dried rosemary.
Notes
- If you’re kneading the dough by hand instead of a mixer, it will take about 10 minutes.
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
- I don't recommend keeping this bread in the fridge because it will dry it out faster.
- You can freeze the bread by wrapping in plastic wrap and placing it in a zip-top freezer bag. It should keep for up to 6 months. Defrost on the counter for a few hours when you’re ready to use it.
