Italian Cheese and Herb Bread Mix.
Like going downtown to a fine Italian restaurant--with spaghetti, as a dipping bread, or a fine Italian sandwich.
Romano cheese, Italian herbs, and a touch of garlic in a fine Italian bread.
This may be the best Italian bread you'll ever taste with it's bold Romano cheese and classic Italian herbs in a crusty, flavorful loaf that is hard to resist. Our customers tell us that it's better than most downtown restaurants.
What they say:
Excellent balance and ubtle flavors, Great product. --
Please never run out of this flavor! --Bari Pitcher
Simple to make and amazing as a dipping bread with olive oil and balsamic. One of our favorites,. --
Three great ways to serve it!
- Perfect alongside pasta, soups, or your favorite Italian dshes.
- Makes incredible sandwiches loaded with meats and cheeses.
- Outstanding to dip in olive oil, balsamic, or marinara.
Your family will love it.
Getting to know your Italian bread
- Is this a sourdough bread? No. It's a European country sour—a little sour without being a sourdough. You can taste the sour, not nearly like a sourdough bread. It certainly has character and taste.
- What does it taste like? It's got Italian herbs and Romano cheese. There is a nice balance between the two.
- Is it crusty like a sourdough? Yes, the crust is comparable to San Francisco sourdough. It's crusty on the outside but soft in the middle. The interior is creamy and soft.
- Will my kids like it? Kids like white bread. They like cheese. Maybe.
- Can I make it round or long? You can make it any shape you want, even sandwich rolls.
- Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best.
- Is it sweet at all? Not really, pleasant, but not sweet. Actually, it's a little sour.
- What do I need to add? Only water.
- It says "no preservatives." We add nothing except a touch of dough enhancer to help the yeast grow.
How to care for your crusty bread
This is a hearth bread, a naturally crusty bread. It's like it was baked by the village baker in northern Italy.
To form that delightful crust, a "medium" crust setting will be right in most bread machines. If you are baking this in your oven, bake it to 400 degrees if you have a probe-type kitchen thermometer.
All breads perspire. That's what makes the interior soft and moist. Because they perspire, don't store your Italian bread in a plastic bag. The bag will trap moisture and soften that famous crust. Like the baker, store it in a paper bag.
That means that it will dry out in a day or two. Whatever you don't use in that time, consider slicing and freezing. To keep the slices from sticking together in the freezer, slip little squares of waxed paper between the slices. You can take individual slices from the freezer and freshen them in your toaster.
How to Make Roasted Garlic Oil Like a Restaurant
When we go Italian, it’s usually to Johnny Carino’s. I’m hooked on the bread and that wonderful olive oil with the crunchy roasted garlic bits.
The original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.
It’s great. Now, that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.
Ingredients:
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh parsley
- 2 teaspoons fresh oregano
- 1/2 teaspoon crushed red pepper
- 1 teaspoon medium coarse sea salt (consider roasted garlic sea salt)
- 3/4 teaspoon black pepper
- 1 1/2 tablespoons grated Parmesan cheese
- 1 cup extra virgin olive oil
Directions:
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Chop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.
- Spread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.
- Roast the mixture for 20 minutes stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy but not burned. Use what you need and save the rest in a paper bag in the refrigerator.
- Add more olive oil as desired at serving time.
