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Herb Bread Rounds

Updated on November 11, 2021
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Patricia is someone whose life is centered around family. Each day is one more opportunity to show my loved ones how much they mean to me.

This simple recipe can bring a delightful bread to your dinner table often because it is not labor intensive.

The great thing about the loaves is they can be placed in a container or freezer plastic bag and stored for an indefinite period of time. Later, thawed, heated or not, and served and they are as yummy as freshly baked.

Time to rise for the second time.

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Freshly baked...wish you could smell this divine aroma

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More Bags of Wheat Flour and Bread Flour for Making Rounds Again

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Flour....ready to make some loaves

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5 stars from 1 rating of Herb Soup Bowls

It is possible that you have a favorite restaurant that serves a small loaf of bread to enjoy before your meal. It can be a brown or white round of lightly seasoned goodness or one of those cute tiny loaves. Whatever the shape, it is fun to share with others..

These small rounds are that kind of food. They have interesting seasonings which will complement your soup and salad. You can, of course, just eat it without any other foods. It stands alone nicely. You can serve it with seasoned olive oil for dipping. It has a dual texture---chewy outside + tender on the inside = Happy Diner.

You can bring out the cave person in you if you are so inclined....pull apart your little loaf and offer the rest to others.

This bread does take time. It is not labor intensive but you must allow time for the dough to rise twice.. Make it at a time when you are not rushed so you can enjoy the whole experience. It takes you to a far away place when breads were made from scratch and not found on a shelf in a market.

The sky is the daily bread for the eyes.

— Ralph Waldo Emerson

Give This Italian Herb Bread a Try...Easy and Deliciously Yummy

Cook Time

Prep time: 2 hours
Cook time: 45 min
Ready in: 2 hours 45 min
Yields: 4 rounds

Gathering ingredients

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Sage

Sage has healthful benefits in many ways for our bodies. The interesting one is that sage is known to enhance your memory. So some sage advice ( I can see the eyes rolling...I could not resist) is to add it to salads and soups and anything else you think it will perk up.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups wheat flour
  • 1 package dry yeast, dissolved in 1 1/2 cups warm water
  • 2 tablespoons shortening, butter or Crisco, softened
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sage, powdered or crumbled
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 egg whites, mixed till a little frothy, OPTIONAL

Ready to rise

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First rising is complete

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Cut into four smal secitons and shaped into rounds

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This is a short cut to herb bread

Caraway seeds

  • Caraway seeds have numerous healthful properties including keeping the colon healthy and reducing stomach gas. There are numerous other benefits as well not the least of which is that it is a great source of fiber
  • According to foodreference.com
  • Caraway seeds were believed to prevent the theft of any object that contained them
  • And they were also believed to keep chickens and pigeons from leaving their homes.
  • The caraway seed is actually not a seed but it is the ripe fruit of the caraway plant.

Instructions

  1. Mix yeast in warm water. Add one half of the flour and blend.
  2. Sift the remaining dry ingredients together and fold into wet mixture using your hands or mixer with a dough hook. Fold dough onto a pastry cloth or leave in the pan to do the next part: add a little flour at a time until you can handle it without it sticking to your hands. It is a very wet dough. Once you have done so then proceed to step 3.
  3. Work it until it clears the sides of the pan but do not overwork and handle gently.. Form into a ball and lightly oil the top. Place in a greased pan and cover. Let rise in a warm spot away from drafts for about half an hour.
  4. Punch down batter with a spoonula or your hands. You will find you may need to add additional flour but do so sparingly. Form into four rounds and place on pastry cloth and let rise again for about an hour.
  5. Brush with egg whites if desired. I did not as I like the mottled look that last little bit of flour gives it.
  6. Bake at 375 for about 45 minutes. Let cool before cutting. It cuts nicely if you turn it upside down to cut it. Freeze extra rounds if desired.
Nutrition Facts
Serving size: 1 bowl
Calories 385
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 20 g7%
Sugar 2 g
Fiber 2 g8%
Protein 2 g4%
Cholesterol 45 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2012 Patricia Scott

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