Every morning this time of year, I head out into my garden
with a cup of steaming coffee. I love to wander around in the
dew-rich grass to find the surprises nature has left me in the
night. New buds are emerging from my peony plants; masses
of blooms now cover my intensely fragrant hot pink Apothecary rose bush. As I walk, I can smell the scent of roses blending with herbs filling the summer-soft air around me: oregano,
mint and sage. If only I could trap summer and its aromatics forever. This herb bread comes close… I love the way this
bread fills the house with the smell of fresh herbs as it bakes.
The semolina provides a nice textural crunch, but is optional.—Robyn Sargent
summer herb bread
20 The Baking Sheet | kingarthurflour.com
2 teaspoons instant yeast
3 cups ( 12 3/4 ounces) King Arthur unbleached All-purpose
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup ( 8 ounces) water
2 tablespoons (7/8 ounce) extra virgin olive oil
1/2 cup loosely packed fresh herbs, chopped (i like to use
fresh oregano, mint and sage.)
3 tablespoons (1 1/8 ounces) sundried tomatoes, minced
1 tablespoon semolina, optional
Place all of the ingredients into the bread pan of your bread
machine in the order recommended by the manufacturer. Program for white bread, medium crust, and press start. Check
the dough’s consistency about 7 minutes after the kneading
cycle begins, adding additional water or flour to form a soft,
smooth, ball of dough. Allow the machine to complete its
cycle, sprinkling the semolina over the loaf at the beginning
of the “bake” cycle. Cool the loaf completely before serving.
Yield: 1 loaf, 16 servings.
nutrition information per serving (42g): 100 calories, 3g protein, 18g carbohydrates, 2g
fat, 1g fiber, 0g saturated fat, 0g trans fat, 0mg cholesterol, 219mg sodium, 1g sugars, 2mg
vitamin c, 1mg iron, 9mg calcium. Weight Watchers PointsPlus®: 3 points.
dough as canvas...
This dough is lovely as is,
but we enjoyed playing with
it a bit to give it the shape
you see pictured. We used
the machine’s dough cycle,
and when it had 5 minutes left on the kneading time, took
a piece about the size of a tennis ball out of the machine
and put it in a separate greased bowl to rise. Then we
added the optional sundried tomatoes and let the ma-
chine finish its cycle. We shaped the tomato dough into
a loaf and put it in the greased pan, then cut a 1/2"-deep
slash down the center. We braided the plain herb dough,
then set it into the crease we created. After a 40-minute
rise, the loaf was baked in an 8 1/2" x 4" pan in a 350°F
oven for 40 to 45 minutes.
The recipe’s supporting cast of fresh herbs lends one to
flights of culinary fancy. Here are just some of the ideas
that came up when testing this recipe.
herb, Olive, And Sundried tOmAtOeS: Add 1/3 to
1/2 cup sliced olives and 3 tablespoons of minced sundried tomatoes to the dough.
herb And gArlic: Add 1/4 cup smooshed roasted garlic cloves to the dough; bake as a baguette shape and
your garlic bread is practically done for you.
herb, cheeSe, And bAcOn: Add 1 cup of your favorite cheese and 1/2 cup of chopped, cooked bacon to the