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Herb Bread Rounds

Updated on June 26, 2017

It is time to make some of these again...yesterday I purchased two bags of flour to use. I can hardly wait to get started on creating these tasty loaves.

The great thing about them is they can be placed in a container or freezer plastic bag and stored for an indefinite period of time, 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.

© 2012 Patricia Scott

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    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      3 years ago from sunny Florida

      Hi Peg....Like I said, I got the idea from a little restaurant that serves these for dipping. I just visited there again a few days ago and smiled knowing I could go home and make more of them.

      thanks for visiting...I do hope you get to try them.

      Angels are on the way to you this morning ps

    • poetryman6969 profile image

      poetryman6969 

      3 years ago

      Love that freshly baked restaurant bread. I will pass on the caraway seeds though.

    • PegCole17 profile image

      Peg Cole 

      3 years ago from Dallas, Texas

      This makes me want to make a batch of bread rounds. I love the idea of the four small loaves. Your instructions are well written and the photos are great.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      3 years ago from sunny Florida

      They really are yummy...I have not made these in far too long.

      And a variety of dipping sauces makes eating them even more fun.

      Thanks for stopping and for your votes.

      Angels are on the way to you this morning AuFait. ps

    • Au fait profile image

      C E Clark 

      3 years ago from North Texas

      This looks like it would be delicious and satisfy that craving for comfort food too. Dipping sounds great. I'd try my favorite salad dressing or spaghetti sauce. I know olive oil is great too. I like it on freshly popped corn instead of butter with a dash of salt.

      Voted up and BUI, pinned to Awesome HubPages and shared.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Happy Saturday, Glimmer Twin Fan...

      I promise you it is deeeelicious. It has just the right balance of herbs to make it very appeatizing. I am having so much fun making these breads I have not made before this challenge came along.

    • Glimmer Twin Fan profile image

      Claudia Mitchell 

      5 years ago

      This recipe looks really good. I'd love it with all of the upcoming soups I'll be making this winter. Thanks! Voted up!

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Good morning Carol

      I had not used yeast before except for disasters in the kitchen. But I was determined to master it. And now I am making progress. This is my favorite of the bread recipes so far this week for sure. thanks for the comment on the photos...I am working on them . ps

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      I have never used yeast to bake anything. But these breads look awfully good. Your photos are great and enticing. Thanks for sharing ...

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      I am not with it today...the reason is that there were two of them. hello..I forgot to add that. Sorry

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Hi Eddy...

      I am denying the second one of your comments---I have done that too.glad to know I am not the only one.

      I hope you get to try these. They are a recipe I that will be used again and again. always nice to have you visit. ps

    • Eiddwen profile image

      Eiddwen 

      5 years ago from Wales

      Another for my ever expanding recipe book.

      Eddy.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Btrbell,

      O, lucky you. MHatter's daughter will make it for you? How lucky you are. Actually it is one of the easier bread recipes I will be posting but it is one of the most flavorful. I do hope you get to enjoy it. Thank you for stopping by.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Good Morning Sweet Faith....

      This is a recipe that I will be making often. It is not only yummy but it is healthy. Since I have been on HubPages I have learned to make bread. My first attempts were scary, but over time I am learning. This recipe is easy because it is not a recipe that reqfuires kneading. Actually I have come to enjoy the kneading..anyway..it is yummy and full of flavor. I definitely will keep making it. So glad to see you stopped by...I will be over to visit soon.

    • btrbell profile image

      Randi Benlulu 

      5 years ago from Mesa, AZ

      Sounds good! I will pass it on to Mhatter's daughter to make it for me! Thank you for another tasty sounding recipe!

    • Faith Reaper profile image

      Faith Reaper 

      5 years ago from southern USA

      Oh, now you have found my true weekness - breads, especially these types of delicious breads. Thanks for the recipe. Looks so delicious, especially with soup and this time of year when the air is crisp and cool. The smell and taste of breads just warms the soul.

      Voted up

      God bless you my dearest Sister, PS. In His Love, Faith Reaper

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      You are so right, MH. The aroma of it baking is enough to make you want to stick around and have some. I wish I could share a piece of this with everyone on hub pages. It is yummy.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      You are so right, MH. The aroma of it baking is enough to make you want to stick around and have some. I wish I could share a piece of this with everyone on hub pages. It is yummy.

    • Mhatter99 profile image

      Martin Kloess 

      5 years ago from San Francisco

      Nothing like "fresh from the oven" bread. Will pass on to my daughter (who cooks for me). Thank you

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Hi Rebecca

      I just finished my supper. I had tomato bisque soup with a hunk of this bread. Yum. It is a savory chewy but tender bread that i will make again and again. I hope you can give it a try. glad you could stop by. ps

    • rebeccamealey profile image

      Rebecca Mealey 

      5 years ago from Northeastern Georgia, USA

      I like the simplicity of this rolls to share recipe. They are a good break from the "fruity nutty" scene! Shared for sure!

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