Herb Bread with Everything Bagel Spice
November 30, 2020 • Breads,
I’ve been working on making bread, always frustrated that my loaves didn’t seem to rise as beautifully as my daughter’s. Turns out, there is a difference between all purpose flour and bread flour, and the higher protein content in bread flour definitely helps the rise, as you can see by this gorgeous loaf.You’ll want to proof the bread for the first rise, then punch it down and shape it into a round loaf for the second rise. After it’s fully puffed up, slash the top and bake. Great as bread alongside your dinner, also excellent toasted with butter or made into garlic bread with a cheesy top.
- 1⅓ cups warm water
- 2 teaspoons active dry yeast
- ½ cup olive oil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh basil
- ⅓ cup everything bagel spice mixture
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 to 3½ cups bread flour
- Heat your oven to proof mode or heat it just slightly by turning on the lights for 30 minutes with the door closed.
- Add the water to the bowl of a stand mixer and sprinkle the yeast over the top. Let stand until foamy, about 5-10 minutes, then stir in the olive oil, herbs, and seasonings. With the dough hook in place, gradually add the flour until the dough just comes together. Mix on medium for 10 minutes to knead the dough.
- Cover the bowl with a damp towel and place in the oven to proof. When the dough has double in size, about an hour, remove and push down. Shape into a round loaf, place on a baking sheet lined with either parchment paper or a silicone liner, and cover again with the damp towel. Return the bread to the oven to proof a second time.
- When the loaf has risen, about 45-60 minutes, remove from the oven and preheat the oven to 350 degrees. While the oven is heating, remove the towel and slash the top of the loaf with a sharp knife. Brush the top of the loaf with olive oil and if desired sprinkle with more herbs or bagel seasoning. Bake until the bread is golden brown and the internal temperature reaches about 210 degrees, about 45 to 60 minutes. Allow to cool slightly before slicing.