This is a really good Italian hearth bread!
Enjoy this wonderful bread with the flavor of herbs and Romano!
"Wow, this bread was good! Made it for our dinner-&-games night & everyone loved it."--SuZee
This is another hearth bread that you can make in your oven or in a bread machine--this time with herbs and a mild Romano flavor. Everyone loves cheesy, flavorful bread, especially in a crusty hearth bread. Your family will love this charming bread from Italy. This is a zesty bread with a touch of garlic and herbs complemented with the aroma and flavor of Romano. The crust is chewy but not heavy. If you toast it, you will find a crusty, hearty bread.
This is a wonderful hearth bread that you'll be very proud of. It's a wonderful complement for pasta dishes and makes terrific sandwiches.
- This package contains one hearth bread mix. Each bread mix makes a large loaf--approximately two pounds.
- SAF yeast packet is enclosed. You provide only water.
- Directions and tips for perfect bread are included.
Delight your family and friends with this bread.
For a crusty bread: This hearth bread naturally forms a more chewy crust than most other mixes and a "medium" crust setting will be right in most bread machines. To maintain a chewy crust, store your bread in a paper bag, not plastic. (In plastic, the bread sweats and softens the outer crust.)
Notes from the kitchen--baking it in the oven.
This is a very soft wet dough--which makes it rise like crazy and makes for a soft, airy crumb.
When you make bread by hand, every loaf is going to come out a little differently. Every loaf will be formed a little differently and will rise differently. They should all be wonderfully successful.
Because this one rises so quickly and fills quickly with gas, it's easier to form the loaf sooner rather than later. If you mixed the dough in your stand-type mixer and are letting it rise in the bowl, you can form the loaf in as little as 15 or 20 minutes. The dough will still be expanding but that's okay. It will finish rising in the bread pan. Use the largest bread pan you have.
And you don't have to form a perfect loaf. Less handling is better to retain more of the gas in the dough. Something cylindrical and the length of the pan will be fine. It's going to expand completely anyway. Be sure to grease your hands and countertop with shortening before handling the dough.
If you are mixing the dough in your bread machine, as soon as the cycle is over, form the loaf. Again the dough is going to be soft. Don't worry about forming a perfect loaf.
I'm baking this bread in the test kitchen ovens at 350 degrees for 30 minutes and tenting the loaf with aluminum foil for the last five minutes. The center of the loaf should reach190 degrees. Use your kitchen thermometer to test the temperature.
This made a 1 lb 10.6-oz loaf.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), Italian bread base (wheat flour, basil, garlic, natural Romano cheese flavor, parsley, salt), hearth bread base (enriched wheat flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), sugar, salt, soy oil, and wheat gluten), sugar, milk (dry milk solids), salt, and yeast. Contains 1% or less of calcium propionate (a preservative), fumeric acid, acetic acid, lactic acid, potassium iodate, L. cysteine, and enzyme. This product contains wheat, soy, and dairy products and may contain traces of eggs, peanuts, or tree nuts.