- Cooking Time:
- Preparation Time:
- 1 pkg yeast
- 2 oz. warm water
- 3 ¼ cup bread flour
- 2 tsp salt
- ¼ cup dried onion flakes
- 1 tsp or more dried dill
- 1 tsp or more dried rosemary (you can substitute dill and/or rosemary with your favorite dried herbs)
- 8 oz. water
- 4 tsp olive oil
- Add 1 pkg yeast into 2 oz. warm water. Meanwhile, sift 3 ¼ cup bread flour with 2 tsp salt.
- Add about ¼ cup dried onion flakes and 1 tsp each of dried dill or rosemary (you can add more than 1 tsp of each herb; you can also substitute rosemary and dill with your favorite dried herbs). Add 8 oz. water and 4 tsp olive oil to yeast and water mixture.
- Mix all wet and dry ingredients together. Knead dough with fists. Place in greased glass bowl (must be glass). Let stand for minimum of 2 hours. Repeat kneading action. Fluff dough and place in larger glass bowl. Let stand about 2-3 more hours until size doubles.
- Pre-heat oven to 375 degrees.
- Shape and place on lined cookie sheet. Bake at 375 degrees for 20 minutes. Lower temperature to 300 degrees and bake for additional 25-30 minutes.
NotesThis one is from that friend I told you about whose family was from Mexico. You know, the one whose father was a chef. This aromatic fresh bread tastes is to die for with the Italian Balsamic Oil & Vinaigrette Dip recipe in my kitchen!
Caution: This recipe requires some serious shoulder and arm strength and multitasking abilities.
MY KIDS REALLY EAT THIS! Turner Parents Cookbook 2013
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew Judson
Cooking On The Weekends - For The Love of Food!See More
Pineapple Banana Punch
Triple Chocolate Bundt CakeSee More