…bread? Hey, I’m talking about food — Mediterranean Herb Bread, to be precise –so if you’re thinking about another kind of Herb — your uncle Herb or Herbert Hoover, perhaps? — well, that’s all you!* 😉
When I made our Mediterranean Pork Loin , I thought an herby bread to go along with it would be lovely. So after I perused a few different bread recipes, I developed my own take on herb bread!
And peoples, it tasted as yummy as it smells!
This bread is low in fat and dairy-free. Leftover slices are awesome reheated, for sandwiches, and would also make an especially tasty garlic toast. It would also be a lovely accompaniment to Italian dishes.
*Okay, I confess…I was, maybe, just a wee little bit, trying to make you think of another kind of pot. 😉 Why don’t you listen to the video below while you peruse the rest of the post? You know you want to! We heard this song and learned of this band — Cross Canadian Ragweed — when we watched the film “Leaves of Grass.” (Which, BTW, is a pretty good film.) Heads up — the film is rated “R,” and I’m rating the song “R,” as well — you may not want to listen to it if you have young ears around you.
After some thought, I decided to make this with dried herbs, as I thought fresh might have a tendency to leach color into the bread, but you could certainly use fresh if you’d rather; just double or triple the amount of herb. I used oregano and basil, but you can use any combo that sounds tasty to you.
Because that’s the beauty of making it yourself, isn’t it? You make it how YOU like it.
Mediterranean Herb Bread (Makes 1 loaf)
- 1 package OR 2 1/4 teaspoons active dry yeast
- 2 tablespoons white sugar
- 1 cup warm/hot water (hot from tap)
- Approximately 3 cups bread flour
- 1 teaspoon salt (I used sea salt)
- 1 tablespoon olive oil or canola oil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- In a large bowl, whisk together the yeast, 2 tablespoons white sugar, and 1 cup of water. Whisk in 1 cup of the bread flour. Cover tightly with cling wrap and let rest 15 to 30 minutes, preferably in a slightly warm spot.
- Stir in the dried herbs. Stir in the salt and olive oil. Stir in about 1 1/2 cups more flour. Knead in another 1/2 cup flour.
- Lightly oil or spray with cooking spray a large bowl. Let dough rise in bowl, in a warm spot, lightly covered with a clean, lint-free towel, for about 1 hour.
- Punch risen dough down on a lightly floured surface. Shape into a loaf and place in a 9″X5″ loaf pan that has been lightly oil with olive oil or sprayed with cooking spray. Cover lightly with a clean, lint-free towel and let rise for about 45 minutes.
- Preheat oven to 375F. Bake bread until browned and loaf sounds hollow when tapped, about 45 minutes. Remove from pan and cool, loosely covered in a clean, lint-free towel, on a baking rack.
- Store cooled, leftover bread wrapped in a clean towel in an airtight bag or container.
It smells — and tastes — so yummy!