Italian Herb & Cheese Bread. Buy Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, Bars, & More at Vitacost®! Fresh herbs are used almost exclusively in Italian cooking. They taste better than dried herbs.
This chart lists the most important herbs […] Italian Herb Mix. Genovese basil has a sweet taste with an anise-like aroma, it is the most popular herb in Italian cooking. This is a classic ingredient for making pesto and tomato sauce and also sprinkled on salads after finely chopping it, which adds a peppery taste to the dish. You can have Italian Herb & Cheese Bread using 11 ingredients and 22 steps. Here is how you achieve it.
Ingredients of Italian Herb & Cheese Bread
- You need 2 packages of active dry yeast.
- You need 2 cups of warm water.
- It's 1 teaspoon of sugar.
- It's 4 tablespoons of butter softened.
- You need 2 teaspoons of sea salt.
- Prepare 1 tablespoon of each:.
- Prepare of Onion powder, garlic powder, basil, oregano, parsley.
- It's 1/2 cup of grated parmesan romano cheese.
- It's 5 1/2-6 cups of bread flour.
- Prepare 1 of egg beaten for eggwash.
- You need of Melted butter for brushing after baked.
Italian Herb Mix This mix is not only good in spaghetti sauce, but is great in meatloaf, salad dressings, eggplant dishes, sauteed chicken or veal. I often give it as gifts in fancy jars during the holiday season.—Carol Wilson, Rio Rancho, New Mexico Italian Herbs and Spices Herbs and spices are used in dishes, historically, for their health benefits as well as to enhance the flavor of the dish. Below is an overview of common Italian herbs and spices - as well as what they add to a dish and our culinary experience. The heart of Italian cooking, at least in my opinion, centers on Italian herb plants.
Italian Herb & Cheese Bread step by step
- Dissolve yeast and sugar in warm water (110 degrees).
- While yeast is proofing, mix flour, spices, salt and cheese together until well combined..
- When yeast is frothy, add softened butter and add mixture to flour mixture..
- I use my bread machine on dough cycle but you can use mixer with hook attachment or knead by hand..
- Knead until a soft ball forms and pulls away from sides of bowl. It should feel smooth and when you touch it should not stick to finger..
- If it is to sticky, add a few tablespoons of bread flour and knead until consistency described above. If it is dry, add teaspoon of water at a time and refer to above instructions..
- The dough should be smooth and elastic. Knead for 10 minutes with hook and check..
- When dough is smooth and elastic, grease a large bowl with oil or cooking spray..
- Roll dough in bowl to cover with oil and cover. Let rise until double in size..
- Punch down dough and turn out on lightly floured surface..
- Roll out dough to rectangle. I usually roll out 9x13. If you want smaller loaves roll out larger and it makes more also..
- Spread with softened butter. I add garlic and herbs to my butter but its optional..
- With sharp knife of pizza cutter, cut into 4 equal pieces. More if rolled out larger. Roll each piece wider..
- Roll each piece up from long side like making cinnamon or jelly rolls. Pinch ends together and tuck under..
- Repeat with remaining dough. You should have 4 loaves..
- Place seam side down in 9x13 inch pan width wise not lenghth..
- I sometime put shredded cheese on dough with butter before rolling. Roll out to 9x13 and roll long side up jelly roll style. Cut into equal pieces. Place in oiled 9x13 dish. Rise and brush with egg wash, cheese and herbs. Bake until golden and cooked through. Brush with garlic herb butter..
- Brush with oil and cover. Let rise until double in size..
- Brush tops with eggwash. Sprinkle with more parmesan cheese and herbs if desired. I also top with shredded cheese also..
- Bake at 325 for 35 to 45 minutes. If tops are browning to fast, cover with foil..
- Test for doneness after 30 minutes. I cook on lower temp longer because of all the layers it takes a bit to cook through..
- When done, brush with butter or garlic butter with parsley..
While Italian food varies from region to region, there are certainly a few basic herb staples that no self respecting Italian cook would leave out of their own home garden. The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese. Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better! Dashes of Italian spices and savory breadcrumbs give our Roasted Garlic & Italian Herb Artisan Fillets a flavor to remember, for a meal no one will forget.
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