Italian Herbs -Wheat flour Bread

INGREDIENTS:

• Warm water – 1 1/2 cups (100 degree F)
• Active dry yeast – 1 1/2 tsp
• Sugar – 1 Tbsp
• Salt – 1/2 tsp
• Wheat flour – 3 1/2 cups
• Unsalted butter, very soft – 2 Tbsp
• Olive Oil – 1 Tbsp

To spread and Sprinkle :

• Unsalted Butter, melted – 2 tbsp
• Garlic salt with parsley – 1/2 tsp
• Oregano – 1/2 tsp
• Basil – 1/2 tsp
• Fresh Chopped Chives – 1 tsp

METHOD:

Yeast Mixing :

• In a large mixing bowl, Combine 1/2 cup of the water with the yeast and sugar and leave until frothy - about 10 minutes.

Flour Mixing :

• Add the remaining water, butter, 2 1/2 cups of flour and the salt to the yeast mixture. Mix with a wooden spoon (or in a mixer), adding the remaining flour , one cup at a time , until dough pulls cleanly away from the sides of the bowl. Knead well until dough become smooth and not sticky.

Kneading :

• Turn dough out on to a lightly floured surface, fold it in half towards you then push down and away from you. Give the dough a quarter turn and repeat folding and pushing, using the heel of your hand. The dough will be soft and sticky at first, but it will become more elastic as you knead it well, so don’t be tempted to add more flour. Don’t try to pull or tear the dough. If you do so, you will break the strands of gluten that you are working hard to develop.
• Continue kneading for an additional 5 to 10 minutes the dough feels soft, smooth, silky and elastic.

Rising:

• Shape dough into a ball and place it back in the large, lightly oiled mixing bowl and cover with lightly oiled plastic wrap to rise until doubled, about 1 to 1 and 1/2 hours. Slowly risen dough makes the best bun, so leave the dough at room temperature or in a very gently heated place.

Work on Risen Dough:

• Turn the risen dough out onto an un-floured surface and punch down all over to flatten out the air.
• Now Knead the dough again and again until smooth and elastic. No need to use any extra flour as it will spoil the final texture of the bun.

Shaping the dough:

• Divide the dough into even size of 6 or 8 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly.
• Score the breads with 2 parallel, diagonal slashes or 1 long slash.
• In a small bowl, combine ingredients under To spread and Sprinkle (butter, garlic salt, oregano and basil.) Brush scored dough carefully with butter mixture and sprinkle with fresh chives.
• Line a a large baking tray with parchment paper. Place your shaped breads on the prepared baking tray ; cover and let rise until it doubles in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).

Baking :

• Place the baking tray with bread rolls in the preheated oven and bake for 20 to 25 minutes, or until the Italian herbs breads turn golden brown.
• Remove them from baking tray and cool on wire racks.
• Sandwich the Italian Herbs -Wheat flour Bread with lettuce, kale, chicken patties, cheese, sliced tomatoes, bell peppers, cucumber or your other favorites ingredients, enjoy!

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