Last evening, I tried something new. It's a yeast bread, but by condensing to only one rise time it can be brought to the table in almost the amount of time as any 'quick bread' recipe.
It was a hit with everyone! It was soft and filling, the subtle herbs giving enough flavor that only butter was needed to top each slice. I love that you can tweak the herbs to include whatever you would like to fit your own tastes. This time, I happened to have fresh parsley and dried thyme on hand, so that's what I used.
I think that those little dried tomato pieces I've seen would be absolutely lovely as well. Or a bit of garlic and sage. The possibilities are endless!
I didn't have any soft butter and was too impatient to wait, so I used 2 Tablespoons natural shortening. It's non-hydrogenated, which is important to me. I still limit my usage of it, though.
The kind of flour you use in baking affects the nutrition the most. I prefer to use freshly milled soft white wheat. When I don't want to take the time to grind wheat berries (or the children are sleeping and I don't want to wake them with the loud mill) I use unbleached whole grain white flour.
- 3 cups flour
- 3 1/2 teaspoons yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/4 cups warm water
- 2 tablespoons butter
- 3 tablespoons or more fresh or dried herbs (parsley, thyme, rosemary, etc)
Place in a greased and warmed large bread pan. (I like to warm my bread pans for a minute in the oven, which helps the dough rise quickly even on chilly days.) Cover with a towel and let rise until double.
Bake at 375 for about 45 minutes. It should be well browned on top.
Now here's the hardest part... Let loaf cool on wire rack several minutes before slicing and eating!