* Exported from MasterCook *
Bread, Tuscan-Style Bread with Herbs
Recipe By :King Arthur Flour Co.
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups lukewarm water -- (340g)
2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons chopped fresh herbs -- or 2 tsps mixed dried
4 cups Unbleached All-Purpose Flour -- (482g)
A light and airy loaf, redolent of herbs (we like a mixture of
rosemary, marjoram, and oregano), this is a perfect bread to make for
slicing for sandwiches or toasting with soup.
PREP: 12 mins
BAKE: 30 to 35 mins
TOTAL: 2:12
Serving Size: 43g
In a large bowl, combine all of the ingredients, mixing and kneading
to make a smooth, very soft dough.
Place the dough in a greased bowl, cover, and let rise at room
temperature until puffy but not necessarily doubled (about 1 hour).
After the first rise, deflate the dough and form into a large round
or a long loaf. Place on a parchment-lined baking sheet, or on a
piece of parchment, if you're going to bake on a pizza stone.
Cover the loaf with greased plastic wrap, and let it rise for 30 to
45 minutes, until noticeably puffy.
While the loaf is rising, place a pizza stone in the oven and preheat
it to 375F.
When the bread is almost doubled, uncover it and slash the top a few
times. Bake for 30 to 35 minutes, until the center measures 190F when
measured with a digital thermometer.
Remove from the oven and cool for 30 minutes before slicing.
Store wrapped at room temperature for 4 days, or freeze for longer storage.
Tips: As a result of reader feedback, as of 7/10/17 we've increased
the flour in this recipe from 3 1/4 cups to 4 cups (17 ounces). The
greater amount of flour makes the dough easier to handle, without
noticeably affecting the bread's light texture.
In Tuscany, bread is traditionally served with salty partners like
olives, Pecorino Romano and Parmesan cheeses, or salt-cured meats
like prosciutto. While Tuscan bread is traditionally made without
salt, we find that saltless bread tends to taste flat to most
Americans; thus we add salt here.
Cal 89, Carb 18g, Sod 176mg, Fiber 1g, Pro 3g
S(Internet address):
https://www.kingarthurflour.com/recipes/tuscan-style-bread-with-herbs-recipe
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 92 Calories; trace Fat (2.6%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0828