John Myers
Herbal White Bread
The perfect herbal white bread recipe with a picture and simple step-by-step instructions.
- 1 dice Fresh yeast
- 1 pinch Sugar
- 500 g Wheat flour
- 1 tsp Salt
- 5 tbsp Oil
- 1 Egg
- 60 g Fresh, finely chopped herbs – for me it was thyme, rosemary and parsley
- 2 tbsp Milk
- 250 ml Lukewarm water
- Put the lukewarm water together with the pinch of sugar in the mixing bowl of the food processor, crumble in the yeast, dissolve it and let it rest for 15 minutes. Mix the flour with the salt well.
- Now connect the food processors (dough hook) and gradually add the flour mixture, egg and oil and knead really well. The food processor should knead something like this for 10 minutes. Then remove the dough from the dough hook and let rise covered for 1 hour in a warm place.
- In the meantime, wash the herbs, dry them well and then chop them finely – with herbs you can let your imagination run wild, whatever you like is allowed. After an hour, take the dough out of the bowl, knead vigorously with your hands and then gradually knead in the chopped herbs, they should be very well distributed in the dough.
- Put the dough back in the bowl and cover again and let rise for 10 minutes. In the meantime, preheat the oven to 200 degrees and line a box cake pan with baking paper, crumple the baking paper, wet it under running water and squeeze it out well and then you can fit it well into the shape.
- Now put the dough into the loaf pan without kneading again, cut lengthways with a sharp knife and brush with milk. And then bake in the oven for 55 minutes and don’t forget to pour a cup of hot water on the bottom of the oven.
- When the bread is ready, let it cool down in the tin for 15 minutes, then take it out of the tin and place it on a wire rack and let it cool completely.
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