Herbed Yeast Bread Recipe
Serves: Yields 1 loaf
  • 1½ cups lukewarm water
  • 1½ tbsp sugar
  • 2½ tsp dry active yeast (1 packet)
  • 3 cups all-purpose flour
  • 2 tbsp minced herbs, such as rosemary, thyme and basil
  • 2 tsp kosher salt
  • 1 tbsp warm water
  • 1 tsp kosher salt
  • 1 tbsp old fashioned oats, sunflower seeds, pepitas or a combination of these
  1. In the bowl of a stand mixer, stir together the water and sugar. Sprinkle with yeast and let sit until it bubbles. Good yeast will bubble up and form a foamy layer on top.
  2. Add the flour, herbs and salt to the bowl of the stand mixer. Using the dough hook, mix on low until the flour is just incorporated. Increase the mixer speed to medium-high and knead with the dough hook for 2 minutes. Transfer the dough to a large oiled bowl, cover with a clean kitchen towel and allow to rise at room temperature for at least 1 hour, or until doubled in size.
  3. Remove the towel and, with clean, wet hands, punch down the dough. Then knead for 1 minute. Transfer the dough to a greased loaf pan. Cover again with a clean kitchen towel and allow to rise for at least one hour, or until doubled in size.
  4. Preheat the oven to 400 degrees. While the oven is preheating, stir together the warm water and salt for the topping. Brush the top of the loaf with the salt water mixture and then sprinkle with desired toppings.
  5. Bake for 20-25 minutes, until golden. Let cool in the pan for two minutes before loosening from the sides with a knife and turning out onto a cutting board.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2015/12/08/recipes/herbed-yeast-bread-recipe/