Homemade Pan Bread With Fresh Herbs Recipe
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Homemade Pan Bread With Fresh Herbs
2 cup Warm water
1 tbsp Dry yeast
3 tbsp Sugar
6 cup To 7 c all purpose flour
1 tbsp Salt
1/2 cup Olive oil
1 tbsp Dry italian seasonings
2 tbsp Minced fresh garlic
1/4 cup Chopped fresh basil leaves
2 tbsp Chopped fresh oregano
From Sheryl Benesch, Korbel Champagne Cellars.
This pan bread has an Italian heritage. It does not need butter and
is best eaten shortly after it has emerged from the oven. It is
excellent with vegetable soups.
Combine the waterm, yeast, sugar, and approximately 2 cups of the
flour to make a thick paste. Mix thoroughly and let stand a few
minutes until bubbles rise to the surface.
Combine the salt with the remaining flour; add gradually to the yeast
mixture, until it will absorb no more flour. Knead the dough until the
texture is smooth and not sticky to the touch; about 5 to 10 minutes.
Place the dough in an oiled bowl and let it rise in a warm place
until it has doubled in bulk. Punch dough down, place on a lightly
floured surface, and knead for another minute. Let dough rest for 5 to
10 minutes.
Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil. Sprinkle the
pan with 1/2 tablespoon of the dry Italian seasonings and 1
tablespoon of garlic. Roll the bread dough out to line the pan.
Lay the dough into the pan, brush with the remaining olive oil,
sprinkle with the remaining garlic and Italian seasonings, and then
the fresh herbs. (At this point the bread may be prepared a day ahead
and kept in the refrigerator, on the prepared pan, to rise.)
Let the dough rise for about 45 minutes to 1 hour. Bake in a
preheated 350 degrees F oven for 20 to 25 minutes or until golden
brown.
Serves 8 to 12.
From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten
Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin
Brewer, Cooking Echo, 4/93 |
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Dieting made easy
If you enjoy your food, but need to become thin and also improve your all round physical condition, among other things you really should start a carefully planned healthy-minded dietary regime. At best, this needs to incorporate 5 measures of grains, cereals and vegetables every day and include a sensible mix of proteins, carbohydrates and fats.
When planning a diet, the most important step is to endeavour to reduce ingestion of refined carbohydrate, salt and fats.
At the start of a diet, people usually look at department store and branded products known as 'low fat'. To do this is usually incorrect, insofar as a food might be significantly reduced in fat, but still contain far too much calories.
Recognise the difference between hunger and thirst. Your body must have water , it is indispensable for our physical condition and has no calories. It also has the benefit that it fills a dieter's belly and helps reduce feelings of emptiness. A few researchers claim it is best to consume at least 6 cups of water every day.
As an alternative to focusing on those unhealthy foods that you need to ban from your diet, focus on the "good" foods that you can introduce to your meal plan. If you introduce the recommended amount nourishing grains, cereals and vegetables into your meal plan, you will be amazed to find that you feel full and have a significantl;y decreased probability of being tempted by those detrimental mid-morning munchies.
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