Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, July 3, 2010

crusty herbal bread

one of the easiest ways to have fresh bread it to incorporate fresh ingredients with pre-made frozen bread.  in this recipe, adapted from donna frawley, i use my charlotte tin mold for baking the loaf.  after thawing the frozen bread dough for several hours, i incorporate herbs, either fresh or dried.  this is easily accomplished after rolling the dough flat, and then folding the dough into a roll.

i usually divide the dough into three sections and allow the bread to rise again in my charlotte mold for at least one hour.  by using the same baking directions that are suggested on the frozen dough, the bread turns out just perfectly--crusty and brown and very soft inside.

it is important to prepare the pan with a spray oil, and i recommend coating the pan with cornmeal.  that allows the bread to be easily removed from the pan without any problem. donna suggests baking the bread in a flower pot that has been seasoned prior to baking.  either way, this will be a hit with your guests. serve the sliced bread with a flavored herbal butter with parsley, dill or even chives.

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