Round Herb Bread

This recipe is a modification of one I found online a few years ago. The original is called “Olive Garden Breadsticks” and I have no idea where I found it. I’ve personalized it enough that I think it classifies as my own recipe now :)

We love a good, soft, light, white bread with spaghetti dinners (or anytime I’m cooking a meal that feels “blah”), and this is the easiest one I’ve found: it takes only one rise, it doesn’t take too much kneading, and it’s easy to shape if you dip your fingers in water first.

I don’t always put the herbs in–it’s delicious just plain as well!–but it’s especially good this way.

Round Herb Bread

Round Herb Bread

Ingredients

  • 2/3 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon yeast
  • 2 teaspoons oil
  • 2 cups flour
  • 1 teaspoon garlic powder
  • 1-2 teaspoons dried oregano (to taste)
  • 1 teaspoon salt

Instructions

  1. Mix warm water, sugar and yeast. Let sit for a few minutes if you want to.
  2. Add oil, flour, herbs, and salt; mix well.
  3. Knead for a few minutes with extra flour until the dough loses some of its stickiness. (You can even knead right in the bowl if you want to.
  4. Fill a small bowl with water. Dip your fingers in the water, and spread the dough out into a round circle on a greased cookie sheet. Keep wetting your fingers if the dough starts sticking to them.
  5. Let rise 30 minutes or so in a warm oven (less than 100 degrees).
  6. Bake at 400 for 15-20 minutes, or until nicely browned on top.
  7. Brush with melted butter or olive oil (I added chopped fresh herbs to my olive oil).
http://www.savingbymaking.com/2012/10/round-herb-bread/

If you try it, let me know what you think, or what changes you make! :)

 

5 comments to Round Herb Bread

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