twisted herb bread

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~twisted herb bread~

This bread recipe produces a large loaf of fluffy white bread with a fine crumb. If you prefer a chewier, crustier bread just substitute your favorite recipe for the ingredients listed here. The main attraction of this bread is the different herbs added to each rope of the braid. I used fresh rosemary, thyme, and oregano.

preheat oven to 375 degrees F.

yield: 1 loaf

1 package active dry yeast

1 teaspoon sugar

1/4 cup warm water

1 cup water

1 Tablespoon butter, melted

1 teaspoon sea salt

3 to 4 cups all-purpose flour

1 Tablespoon snipped fresh oregano

1 Tablespoon snipped fresh thyme

1 Tablespoon snipped fresh rosemary

3 Tablespoons butter melted

Parmesan cheese, fresh grated or powdered

1) In a large bowl, dissolve yeast, sugar, 1/4 cup warm water and set aside for 10 minutes (until foamy.) Stir in the 1 cup water, the Tablespoon melted butter and salt. Beat in enough flour, 1/2 cup at a time, to make a slightly sticky dough.

2) Turn out dough onto a lightly floured surface, knead in enough of the remaining flour to create a dough that’s smooth and elastic (about 8 minutes.) Shape into a ball. Place in a bowl that’s been lightly coated in extra virgin olive oil, turning once to cover the surface of the dough. Cover with plastic wrap and set in a warm place for one hour or until doubled in size.

3) Punch dough down. Turn out onto a lightly floured surface and divide into 3 portions. Knead one of the fresh herbs into each of the portions so you have a rosemary ball, an oregano ball, and a thyme ball. Place back in bowl, cover and let them rest for 10 minutes.

4) Lightly oil a large baking sheet. Shape each portion of dough into a 20 inch long rope. Braid, pinch ends together and tuck each end under the loaf. Cover and allow to rise for 45 minutes.

5) Brush the top of the loaf with the 3 Tablespoons butter and sprinkle with the Parmesan cheese. Bake in a 375 degree oven for 30 minutes, or until golden brown. When the bread is done it will sound hollow when it’s tapped on the top. Immediately remove bread from baking sheet and transfer to wire racks to cool completely.

Enjoy!

~Melissa

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  8 comments for “twisted herb bread

  1. Kimber Dunn
    May 27, 2011 at 3:22 pm

    YUMMMMERS!!!

    • Melissa
      May 27, 2011 at 3:50 pm

      I made it into homemade garlic bread the other night to go with spaghetti and meatballs! Perfect bread for this. Just slice it, butter every slice, put a little fresh minced garlic and sea salt on every slice, wrap in aluminum foil, and heat for about 10 minutes @ 350 in the oven. TOO yummy!

  2. November 8, 2011 at 7:27 am

    Well, that’s just gorgeous.

    • Melissa
      November 8, 2011 at 7:37 am

      Thanks! Have fun using up those herbs 🙂 We had a huge herb garden all summer in terracotta pots out on the deck. I’m thinking about planting a smaller version and putting it on our farm table in the kitchen window so we can still enjoy all the fresh herbs in the winter. Thanks for commenting 😉

  3. January 3, 2012 at 12:35 pm

    Can’t wait to try this one! Pinned it of course, hugs!

    • Melissa
      January 3, 2012 at 12:54 pm

      Hugs! xoxo

  4. Marcela Dávalos
    April 9, 2014 at 4:11 pm

    This bread looks delicious !!! I will make it, but my question for you is if you use a whole package of active dry yeast ?

    I will appreciate if you can answer my question.
    Thanks for sharing this .

    Marcela Dávalos

    • Melissa
      April 9, 2014 at 10:17 pm

      Hi Marcela,
      yes, you use a whole packet of dry yeast, just as the recipe indicates.

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