Herbed Italian Loaf

Herbed Italian Loaf

17
TI2GR 2

"I simply cannot keep up with the demand for this bread at home! The children want to set up a soup and bread stand just like the old lemonade stands. This dough is mixed in a bread machine but is baked in the oven."
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Ingredients

1 h 30 m servings 125 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
  3. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees.
  4. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
  5. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

Reviews

17
  1. 20 Ratings

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Most helpful positive review

I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside.

Most helpful critical review

O.K. but nobody really liked it much. I will freeze it and use it for stuffing which I think will be very good.

I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside.

I love this bread, but I recommend few definite changes if you've got the time. Mix this is a mixing bowl, make a starter of half the flour, all the sugar, water and yeast. Let that starter s...

I have been searching for a good italian bread reciepe. I can't count how many I have tried. This was superb. I didn't use the basil or oregano because I wanted a plain loaf. It was exactly ...

O.K. but nobody really liked it much. I will freeze it and use it for stuffing which I think will be very good.

I tried this out for the first time to spice up some left over stew and it turned out great. This bread is fabulous with Bachelor's Stew (I found that on this website as well) My husband went b...

This is a very good bread.

I added 1 tsp. powdered garlic to the bread. I mixedkneaded in my kitchenaid and used regular flour. The resulting loaf was very nice....good height and texture. I will try it again as a plai...

This is good. Not sure why recipe says to add seasonings at fruit nut beep though. I just dumped it all in at the beginning and it was fine. I made the loaf into an italian style loaf by roll...

YUM!! Reminds me of the wonderful bread that they serve at Macaroni Grill! Perfect for dipping with an herb infused olive oil. Thanks for sharing this recipe. I will make it everytime it's It...