This thick yet tender bread will be a tasty accompaniment to any soup or main dish.
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Ingredients
- 1 C. warm tap water
- 1 T. yeast instant or active
- 1/2 tsp. Sugar
- 2 C. All Purpose Flour
- 1 tsp. salt
- 3 T. grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1-2 T. vegetable oil
- 1 T. melted butter
Servings: loaf
Instructions
- In a large bowl combine the water, yeast and sugar.
- Allow to proof for 5-6 minutes till it becomes foamy.
- Add in the flour, salt, parmesan cheese and garlic powder.
- Using a wooden spoon, combine well (I used my hands with some flour on them to do this process).
- Lightly oil (using a paper towel) the bottom of an 8" iron skillet with some of the veg. oil.
- Form the dough into a ball and place in the center of the skillet.
- Lightly brush a little oil over the top of the dough and loosely cover with plastic wrap and place in a warm dark place to rise.
- Allow the dough to rise until double in size, about 1 1/2 hours.
- Place an oven proof bowl of water in the oven as it preheats to 375 degrees (the bowl of water remains in the oven while baking).
- Remove the plastic wrap from the bread and place the bread in the oven and bake for 40-45 minutes or until golden brown on top and sound hollow when you tap the top.
- Brush with the melted butter after removing from the oven.
Recipe Notes
***Original Rustic Herb Bread can be found using the search box on my page and it's also in my Volume V cookbook. Courtesy of Janet's Appalachian Kitchen
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