Aug 12, 2013

fresh dill bread

I don't really know what to type tonight; it's been one of those weeks.

Lack of cute little story aside, here's something that will make you smile.  You can make a breadsticky fresh herb bread.  I made dill bread out of last week's Fresh Fork dill.  It's a drier, denser bread than normal that is perfect when cut into strips to resemble breadsticks.  I included some fancy Tuscan herb olive oil for an extra punch of flavor.  Grab whatever fresh herbs you might have around, any favorite olive oil, and whip this together.  We used some leftover pieces the second day for "pizza dippers" with warm pizza sauce.  The rest we froze for later this week.

This loaf promises to be healthy, vegan, and flavorful.  It may even improve a not-so-stellar week.

Fresh Dill Bread
Recipe adapted from Vegan in the Freezer
Makes 1 large loaf

  • 2 tbsp yeast
  • 1 1/4 c +1 tbsp lukewarm water
  • 2 c all-purpose flour
  • 2 c white whole wheat flour
  • 1/4 tsp sugar
  • 1 tsp salt
  • 1 small handful of fresh dill, roughly chopped (or whatever other fresh herb you have on hand)
  • 3 tbsp olive oil (I used Tuscan herb olive oil, but regular would work too)
In a small bowl, let the yeast and lukewarm water start to work together.  Set aside for 5-10 minutes.  In a large bowl, combine the all-purpose flour, white whole wheat flour, sugar, salt and dill.  Add the yeast water and 2 tbsp olive oil to the flour mixture.  Mix everything together by hand and knead the dough on a lightly floured surface.  If it's too sticky, add more flour.  If it's too dry, add water a little bit at a time.  Knead for about 7 or 8 minutes.  Pour the remaining 1 tbsp olive oil into a clean large bowl.  Form the dough into a ball and put it in the oiled bowl.  Turn it so that it's coated with olive oil to stay soft.  Cover the dough with a towel and let it rise for 1 hour.  On a greased baking sheet or one with a silicon mat, flatten the dough into a circle.  I made mine about 3/4 inch thick.  Let it rise once again for about an hour.  About halfway through the second rising, preheat the oven to 400 degrees.  Poke it with a fork before baking it for about 25 minutes.  Serve warm or cold.  Freeze the leftovers.

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