The Bread Show Pane all'Erbe Bread Recipe

Ingredients: Makes 2 round loaves,Total Time 2 1/2 hrs

Ingred. 1
-1 clove fresh minced garlic
-2 tablespoons finely chpped onion
- 1 tablespoon olive oil.
1/2 cup of packed fresh parsley leaves.
1/2 half teaspoon fresh ground pepper.
-2 teaspoons salt
-2 1/2 teaspoons dry active yeast
-1 CUp + 2 tablespoons of spring water
-3 3/4 cups unbleached all purpose flour.

Lightly sautee the garlic and onion in the oil; let cool to room temperature. Chop the parsley with a sharp knife or a food processor.

Place all the flour, water, yeast and salt in your Bread Machine and set for "DOUGH ONLY". After the "add fruit signal" beeps add the sauted garlic, onions and chopped parsley to the dough mixture. My bread machine will knead the doug and complete the first rising in 1 1/2 hours. Once the dough has completed the first rising remove it from the bread machine . Divide the the dough in 2 eqaul parts. Form 2 round loaves and place them on floured parchment paper to and allow it to rise for around 1/2 hour our or until almost doubled in size. After the second rising has completed make 3 parallel slashes on the top of the loaves with a razor and place it in a pre heated 425 degree oven for around 20 minutes or until light golden brown. Total Time 2 1/2 hrs

The taste of onions, garlic and herbs give this bread a robust and earthy character. This bread is a good partner with roast meats or fish. I would serve this bread in the summer as well with a any grilled meats. I think that it would go well with one of the "new' California Shiraz wines.