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Herbed Italian Loaf

Herbed Italian Loaf

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TI2GR

I simply cannot keep up with the demand for this bread at home! The children want to set up a soup and bread stand just like the old lemonade stands. This dough is mixed in a bread machine but is baked in the oven.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. 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.
  3. 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 400 degrees.
  4. 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.
  5. 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

CINNAGIRL
25
8/29/2003

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.

FUXUEPENG
24
10/26/2005

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.

BILLID
21
4/14/2003

I have been searching for a good italian bread reciepe. I can't count how many I have tried. This was superb. I didn't use the basil or oregano because I wanted a plain loaf. It was exactly what I was looking for. Thank you.