Herbed Garlic Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Sugar | 1 Teaspoon | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| 3/4 cup lite beer | ||
| Olive oil | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Unbleached flour | 4 1/2 Cup (16 tbs), divided | |
| Unbleached flour | 2 Tablespoon | |
| Vegetable cooking spray | ||
| 3/4 cup loosely packed fresh basil leaves, shredded | ||
| Minced parsley | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Dissolve yeast and 1 teaspoon sugar in water in a large bowl; let stand 5 minutes.
Add beer (at room temperature), olive oil, 2 teaspoons sugar, salt, garlic powder, and 1 1/2 cups flour; beat at medium speed of an electric mixer until blended.
Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and let rest 10 minutes.
Turn dough out, and knead in shredded basil and minced parsley.
Divide dough evenly into 3 portions.
Shape each portion into a round, slightly flat loaf.
Place loaves on baking sheets coated with cooking spray.
Spray tops of loaves with cooking spray, and sprinkle loaves evenly with Parmesan cheese.
Cover and let rise in a warm place, free from drafts, 30 minutes.
Bake at 400° for 15 minutes or until lightly browned.
Remove from baking sheets, and let cool on wire racks.
Cut each loaf into 8 wedges.
Add beer (at room temperature), olive oil, 2 teaspoons sugar, salt, garlic powder, and 1 1/2 cups flour; beat at medium speed of an electric mixer until blended.
Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and let rest 10 minutes.
Turn dough out, and knead in shredded basil and minced parsley.
Divide dough evenly into 3 portions.
Shape each portion into a round, slightly flat loaf.
Place loaves on baking sheets coated with cooking spray.
Spray tops of loaves with cooking spray, and sprinkle loaves evenly with Parmesan cheese.
Cover and let rise in a warm place, free from drafts, 30 minutes.
Bake at 400° for 15 minutes or until lightly browned.
Remove from baking sheets, and let cool on wire racks.
Cut each loaf into 8 wedges.
Chef
