I had to butter a slice as soon as it came out of the oven and yes I took a bite of it! This bread is wonderful. I was very pleased with the rise. It can also be used for pizza dough. Very tasty!
1 cup fresh basil (finely chopped)
5 garlic cloves (peeled and chopped)
1/4 cup olive oil
1 1/4 cup lukewarm water
2 teaspoons sugar
2 teaspoons instant yeast
1 teaspoon salt
3 1/2 cups flour (all-purpose)
In a large mixing bowl add all ingredients and mix. Place dough on a floured surface and knead for 8-10 minutes or use a stand mixer w/dough hook 5 minutes until a smooth ball forms.
Place dough into a greased bowl. Cover with plastic wrap. Let rise till dough doubles in size about 1 hour. Punch dough down lightly. Form dough into a loaf and place in a greased pan. Cover, let dough double in size. Place loaf in a 350 F oven for 30-35 minutes. Remove and cool on a wire rack.
Could you use bread flour for this? Just curious…
Hi Susan, I tried the recipe with all purpose and bread flour and really found no difference. I wonder if that small extra % of protein really makes a difference. The bread is pretty dense either way. Maybe from the olive oil (?)
I have 2 loaves of this in the oven as I type. I used AP flour in one, and bread flour in the other. MUCH more rise in the bread flour loaf. I’ll be interested to see if the texture is different in them.
Let me know Susan. Mine didn’t come out any different. If you think bread flour is better I’ll change the recipe asap. 😉
My friend absolutely loves this recipe btw.