John's Favorite Herb Bread

Summary

Yield
Servings
Source

Gillum House B & B

Prep time1 hour
Recipe Typesbreads

Description

This recipe is for 2 loaves but can easily be reduced or increased. The servings will say 2 becasue it is 2 loaves.

Ingredients

2 1⁄2cwarm water
2pkactive dry yeast
4Tunsweetened applesauce
4Tsugar
6call-purpose flour
1Tcaraway seeds
1tnutmeg
2tdried sage
2tparsley flakes

Instructions

Put the very warm water into a large bowl. Sprinkle the yeast and then the sugar into the bowl. wait 5 minutes to verify that the yeast is clumping ("growing" - thi is called proofing the yeast). Then add half the flour, nutmeg,  herbs, and applesauce and beat well with a spoon (yes, you can use a mixer on medium speed for 2 minutes). Add the remaining flour and mix in with the spoon. Cover with a cloth and let raise for about 15 minutes or so in a warm kitchen until doubled. Stir it down and spread evenly in 2 - 9 x 5 bread pans sprayed with non-stick. Cover and let raise. Bake in a pre-heated 375 F oven for 45 to 50 minutes or until brown. Remove from pans immediately and put on rack to cool.

Notes

Note: I have given amounts for dried herbs assuming many will not have fresh herbs available. When using herbs (sage & parsley) from your herb garden, I just pick a handfull of each and chop them finely with the chef's knife to make a handful of fresh herbs. This makes wonderful tukey or chicken sandwiches.

gillumhouse's picture
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05/22/2008

This herb bread makes wonderful chicken or turkey sandwiches. Since I consider them to be "dead" meats- no real taste to them - I take a medium to large apple (peeled and cored), about 1/2 cup of walnuts, and 6 or 7 medium-sized sage leaves in my food processor on Shred I think to make a paste. I put this on top of the meat and slap on the other slice of bread. This has also been a "What was that wonderful topping?" This is the filling on the herb bread if I have to make a lunch for vegans.

greyswan's picture
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06/03/2008

Can this be made the night before ?   I have to take some things for a bake sale - would be nice to have this to take but don't have time in the morning to make it - (we've got a big breakfast to make)

gillumhouse's picture
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05/22/2008

Absolutely! This is the bread I have taken to the Farmer's Market until this week. I thought folks might be getting tired of it so made white bread. A man stopped in on his way to work to buy a loaf of the herb bread! His co-worker tried it and wanted one. A lady waited 90 minutes for it to come out of the oven the one morning I did not make it the night before.

Morticia's picture
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05/22/2008

OK, I may try a yeast bread. This sounds good. I was never able to get the yeast to proof. Water too hot, water too cold, whatever. But, I can see where putting the sugar in helps.

gillumhouse's picture
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05/22/2008

Run the tap water and when it feels warm to almost hot, use it for the bread. It has to have  the sugar to "proof". The sugar is the "food" for the yeast.

This is the bread a lady waited for over an hour to get at the Farmer's Market last Wednesday when I had guests I had to tend to. She had bought a loaf the week before.

Morticia's picture
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05/22/2008

gillumhouse wrote:

Run the tap water and when it feels warm to almost hot, use it for the bread. It has to have  the sugar to "proof". The sugar is the "food" for the yeast.

This is the bread a lady waited for over an hour to get at the Farmer's Market last Wednesday when I had guests I had to tend to. She had bought a loaf the week before.

This is a complaint...nothing to do with the recipe at all...my 'tap' water is NEVER the temp I want it to be. I set the washer to 'cold' wash/rinse and the clothes come out hot. Why? Because the hot & cold water pipes run right alongside each other so if the hot water has been running for showers, etc, the cold water is hot. We HAVE to use ice cubes to drink cold water. Unless, of course, you're in the shower...then you can get all the cold water you want by turning on the hot water.

I'll try it tho.

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