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    Pane all’Erbe — Italian Herb Bread

    This recipe for Pane all’Erbe is from Carol Field’s “The Italian Baker,” one of my favorite bread books. The recipe itself is very simple and the bread is excellent. This is another good recipe for beginners and children. The parsley, onion and garlic may make you think there will be a powerful flavor, but the three seem to work to soften the flavors and aromas. The result is a lovely soft bread, well suited for small sandwiches, toast, dips or spreads. When you toast this bread, you’ll have some wonderful aromas coming from the toaster and filling your kitchen.


    Ingred Ounces Grams
    Bread Flour 17 1/2 500
    Water 9 255
    Olive Oil 1 T 15 ml
    Dry Yeast 1 packet 7 gms
    Salt 2 tsp 10 ml
    Minced parsley 1/2 cup 120ml
    Minced onion 3 tsp 45 ml
    Garlic 1 large clove


    1. Mince the parsley, onion and garlic, either with a sharp knife or in a blender.
    2. Place all the ingredients in the bowl of a mixer.
    3. Mix together until the dough begins to form, then knead the dough for another 5 minutes. The dough will be soft and slightly sticky.
    4. Place the dough in a large, lightly oiled bowl, cover and let ferment for 1 1/4 hours.
    5. Put the dough on the counter, divide it into two pieces, cover and let the dough rest for 10 minutes.
    6. Heat the oven to 400F / 205C. Have a baking stone or tiles in the oven.
    7. pe the doughs into boules. Place the doughs on parchment paper or a lightly oiled baking sheet, cover and let rise for 45 minutes.
    8. for 20 minutes, then turn the loaves in the oven.
    9. for another 20 minutes. The internal temperature should be 200F / 93C and the loaves should sond hollow when you rap on the bottom.
    10. Let cool before eating.

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