Found this recipe online at Food.com a couple weeks ago when I was looking for an amazing Italian bread to make in the bread maker. I have used this recipe as both bread and pizza dough, and it’s amazing. Straight out of the oven it’s crunch on the outside and soft and yummy on the inside. Perfection!
Italian Herb Bread
- 1 tablespoon dry yeast
- 2 cups water
- 2 tablespoons sugar
- 1/4 cup olive oil
- 1 tablespoon sea salt
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup freshly grated pecorino romano cheese
- 6 cups all-purpose flour
Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
Stir in olive oil, salt, herbs, garlic powder, onion powder, cheese and 3 cups flour into the yeast mixture.
Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
Place in an oiled bowl, turning to cover sides with oil. Cover with a damp linen towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
Punch down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two 9×5 inch, greased pans.
Allow to rise for 1/2 hour again, until doubled in a warm place.
Bake at 350 degrees for 35 minutes.
Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.