Easy Homemade Herb Crusted Italian Bread

This homemade herb crusted Italian bread is soft, flavorful, and most of all, one of the easiest yeast breads I've ever made. 

While I love the challenge of making an artisan bread that requires several steps (and possibly several days), sometimes there's nothing more satisfying than pulling together a dough in the morning, and slicing and serving the bread by lunchtime.

This easiest part of making this homemade herb crusted Italian bread is that it doesn't require a second rise! I really had a hard time accepting this. A really hard time. In fact, I parked myself in front of the oven, turned the oven light on, and stared into the window to "will" the dough to rise as it baked.

Why all of this angst? Because I found this recipe on Nicole's blog Daily Dish Recipes, my Secret Recipe Club Reunion assigned blog, and I wanted to make her proud.

I met Nicole while we were both members of Secret Recipe Club, a group of bloggers who would meet up monthly and secretly make recipes from each others' blogs and have a "reveal day." It was so totally fun, and I have developed some lasting friendships from this group.

When Sarah of Fantastical Sharing of Recipes called for a reunion, I couldn't wait. I was even happier when I got the news that I was assigned Daily Dish Recipes.

Nicole's blog is filled with some amazing recipes. One of the recipes I really want to try is her Garlic Herb Spiralizer Fries. In fact, I impulsively bought the Kitchen Aid Spiralizer attachment so I can make these fries.

Her bacon-wrapped jalapeño shrimp with cherry cola barbecue sauce also looks killer good.

In the end, I decided on this bread.

This herb crusted bread is super soft. According to Nicole, this bread recipe comes from an old recipe card from her grandmother. I was a little worried about the fact that there was no second rise, but Nicole reports that if you follow the recipe, you'll experience success every time.

Guess what? She is right! I did have to bake the bread a little longer, but that may be because I was very conservative about adding extra flour, so my dough may have had a higher hydration percentage. I am a bread geek after all.

We dipped this bread in an olive oil and balsamic mixture which was seasoned with crushed red pepper. I can't wait to try it dipped in Nicole's Garlic and Herb Dipping Oil.

After the recipe, be sure to check out the rest of the Secret Recipe Club alumnae delicious creations.

Yield: 1 one pound loaf

Easy Homemade Herb Crusted Italian Bread

ingredients:

• 1 envelope (2 1/4 teaspoons) (7 grams) instant or active dry yeast 
• 1 teaspoon sugar
• 1 cup lukewarm water (about 90 degrees F)
• 10 ounces (2 cups) bread flour (King Arthur all purpose flour will work too), plus 1/4 to 1 cup flour to add while kneading to achieve a smooth dough (I used the very minimum)
• 4 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/4 cup dried Italian seasoning 
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon dried onion flakes

instructions:

1. In the bowl of a stand mixer, whisk together the yeast, sugar, and water. If you are using active dry yeast, let the mixture rest for about 5 minutes. If you are using instant yeast, there is no need to wait. 
2. Add the 10 ounces of bread flour, 2 tablespoons of the olive oil, and the salt, and mix on low for one minute. Continue adding flour, one tablespoon at a time, scraping down the sides of the bowl each time, until you have a smooth cohesive dough. I added only 4 tablespoons, the minimum. 
3. Increase the mixer speed to medium and mix for five minutes. 
4. Cover the bowl with plastic wrap or a damp towel and let rest for 30 minutes. Preheat the oven to 475 degrees F and brush a 4 1/2 inch by 8 inch bread pan with olive oil. 
5. After 30 minutes, gently deflate the dough, cover the bowl again, and let rest for 10 minutes. 
6. In a small bowl, combine the herbs, garlic, peppers, and onion flakes. Spread the herbs out on a quarter sheet pan or a large plate. 
7. On another quarter sheet pan or large plate, spread about 2 tablespoons of olive oil. 
8. Remove the dough from the mixing bowl and, on a lightly floured surface, press it into a 6 inch by 9 inch rectangle. From a six inch side, roll the dough into a log and seal the seam. 
9. Coat the shaped loaf in olive oil by rolling it in the oiled pan or plate. Next, roll the oiled dough in the herbs. Place the dough, seam side down, into the loaf pan. Cut one long 1/2 inch deep slit lengthwise into the top of the loaf with a sharp knife or bread lame. 
10. Bake the loaf in the oven for 15 minutes. Reduce the oven temperature to 375 degrees F, and bake until the loaf reaches an interior temperature of about 195 degrees F, about 10 minutes more. 
11. Let the loaf cool in the pan for 5 minutes and then turn it out onto a wire rack to cool completely. 

https://www.karenskitchenstories.com/2018/04/easy-homemade-herb-crusted-italian-bread.html

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