|Herb Country Bread|
2 ½ teaspoons dry yeast or 1 package
2 cups warm water
1 tablespoon sugar
2 teaspoon salt
4 cups flour
2 handfuls of fresh sage, rosemary, thyme and parsley or other favorite garden herbs, chopped
Oil two 9 inch round cake pans or one large baking sheet. Dust with corn meal and set aside. In a large bowl mix, yeast, sugar, and salt with warm water and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled. Chop herbs and spread out on counter top. Flour hands and divide dough into two equal portions. Roll top of dough in herbs and place on prepared baking sheet or in cake pan. Cut four slices in a square shape on top of dough. Brush with egg white and sprinkle with coarse salt. Let rise 1 hour or until doubled. Bake at 425 degrees for 10 minutes. Lower temperature to 375 degrees and bake another 15 minutes. Remove from oven and brush with butter.