Round Herb Bread

This bread dough can be make into loaves, or as an artisan style bread, or used for a pizza crust.  It is delicious and fragrant, making it the perfect addition to any meal or to eat on its own.

Ingredients

1/2 c. warm water
2 Tbs. yeast  or 2 packages of yeast
3 Tbs. sugar
3 Tbs. olive oil or vegetable oil
1 small onion, chopped
6 cloves garlic minced
1  2/3 c. Evaporated milk
1/4  c. dried parsley
1 Tbs. basil
1 Tbs. oregano
1 Tbs. salt
1/2 c. grated Romano or Parmesan cheese or a mixture of both
6 c. bread flour or all-purpose flour

Directions

Grease a cookie sheet or two 9 x 5-inch loaf pans. 

Mix water, yeast and sugar in a large bowl. Place the bowl in a warm location for 6 to 10 minutes, so the yeast can bloom or show it is alive and active. It will look frothy.

Stir in 2 c. flour, oil, onion, garlic, evaporated milk, parsley, basil, oregano, salt and grated cheese. Beat until smooth with a wooden spoon or with a mixer that has a dough hook. Beat for about 2 minutes. 

Begin stirring in the rest of the flour. If mixing by hand, continue to add flour until it gets too hard to stir, then turn the dough out onto a floured surface. Continue to knead in the rest of the flour until you have a dough that is smooth and slightly sticky.  Kneading time takes about 5 to 10 minutes.

Place the dough in an oiled or greased bowl, turning once so all sides are coated with oil. I use the same bowl that I mixed the dough in to save on dishes.  Cover with a towel. Let the dough rise in a warm location until doubled in size.  This takes about an hour. 

Punch dough down and divide in half. Shape the dough into two round loaves. Place on greased cookie sheet. Cover and let rise until doubled in size. This takes about 30 to 45 minutes. 

Preheat oven to 350° and bake for 35 to 45 minutes, or until done.  If the tops start to brown too much, cover the bread loosely with foil. 

Remove from the pans or cookie sheets and place on wire racks. Rub a stick of butter over the top of the hot loaves. This will keep the loaves soft with a great buttery taste. Try to let the loaves cool for about 15 minutes before slicing.