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Tuesday, February 7, 2012

No Need to Knead This Bread

Janet Groene’s
Better Batter Herb Bread
    This versatile recipe will knock their socks off. Make it with Italian seasoning or garlic powder for Italian night, parsley and Parmesan to go with vegetable soup, sage and celery salt to go with stewed chicken. 

1 packet yeast
1 1/4 cups warm (not hot)  water
2 tablespoons olive oil
2 tablespoons sugar
2 teaspoons dried, crumbled herbs*
2 2/3 cups flour, preferably bread flour
    Put yeast and water in a bowl and let stand a few minutes.  Set oven for 375 degrees. Stir in olive oil, sugar and herbs, then add half the flour and stir vigorously. Stir in remaining flour. Cover and let rise in a warm, draft-free place 30 minutes. Stir down, put in a greased bread pan or oven-proof bowl and let rise just until it’s about double in size. (Wait too long and it will collapse; bake it too soon and bread with be dense and tough.)
    Bake 45 minutes. Bread should be golden brown and sound hollow when tapped.  As soon as bread is cool enough, tear it in chunks and serve  it warm with butter or puddles of olive oil for dipping.
* If using grated Parmesan, use 1 to 2 tablespoons
Each week Janet Groene posts new recipes at CampAndRVCook and RV tips for women at SoloWomanRV.

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