Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.

Thursday, January 24, 2013

SCARBOROUGH CRUSTY HERB BREAD



My sister-in-law Alicia wanted to know if I was going to take my "pot" to the Canary Islands.  If there was any way I could pack this 10 lb. jewel, I would.  So this may be my last experiment  before I leave soon. 

I knew I needed to take the concept from a favorite bread recipe and try it with my Crusty Bread recipe.  I have made this bread for years, and included it on my blog (without a photo)  It is a rich braided soft dinner bread and the flavor is wonderful : Scarbourough Herb Bread

Here is the crusty version.

Scarborough Crusty Herb Bread

The night before you plan to bake:
Put 2 ¼ C. water in a large bowl
Add:  3 T. dry onion flakes,
1 tsp. crumbled dry rosemary
¼ C. dry parsley flakes
1 tsp. dry thyme leaves
1 ¾ tsp. salt
2 T. sugar 
Let sit for 5 minutes for the water to rehydrate the herbs and flakes.
Stir in 2 C.  unbleached flour and 1 tsp. instant yeast until smooth.
Add 2 more C. of flour and stir until you have a rough mixed ball.

Cover with a plate and sit on the counter for at least 12 hours but can be any time the next day.  For a 6 hour rise see Crusty Bread.

Put your ceramic covered iron pot in a 450 degree oven for 25 minutes with the lid.  While it is heating get about ¼ C. flour and spread it on the counter and carefully pile your dough on it.  Pull up the corners to make a ball and cover it with the bowl.  When the pot is finished heating pull up the edges of your dough again and turn over and plop your dough into the pot.  Not greasing is necessary.
Put on the lid and bake at 450 for 25 minutes.  Remove the lid and bake for another 10-15 minutes.  (My oven bakes to a nice brown in 10 more minutes)


If you want to comment via e-mail - charmandy@comcast.net

2 comments:

Melanie said...

Your braided herb bread is one of my staples! Thanks for all the great recipes, Charmaine!

Alicia said...

16670I love this bread the old braided way but I am sure it is equally good in the Cast iron pot. I have an idea that they will have these pots in the Canary Island and you will surely buy one and leave it with a lucky young single before you come home so that all will work out anyway! They will love you recipes and teaching them how to cook.