Italian Bread Garden Loaf
Elevate your bread-baking game with this Italian Bread Garden Loaf, a hearty and flavorful artisan-style creation that's perfect for any occasion. Infused with the Mediterranean essence of sun-dried tomatoes, fresh herbs like basil, oregano, and parsley, and a hint of Parmesan cheese, this golden loaf brings the garden to your table in every bite. The dough comes together with ease, thanks to the simplicity of all-purpose flour, instant yeast, and olive oil, and gains a rich, aromatic complexity from minced garlic. After a satisfying rise and a brief knead to incorporate the vibrant add-ins, the bread bakes to perfection with a crisp crust and soft, airy center. Ideal for pairing with a bowl of soup, a fresh salad, or as a centerpiece for your charcuterie board, this loaf is as versatile as it is delicious. With a prep time of just 25 minutes and yields for eight servings, you'll savor the joy of homemade bread that's as comforting as it is sophisticated.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Olive oil
- 2 cloves Minced garlic
- 0.5 cup Chopped sun-dried tomatoes
- 0.25 cup Chopped mixed fresh herbs (basil, oregano, parsley)
- 0.25 cup Grated Parmesan cheese
Instructions
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-7 minutes until foamy, indicating the yeast has activated.
Add olive oil, salt, and minced garlic to the yeast mixture. Stir to combine.
Gradually add the flour, one cup at a time, mixing well with a wooden spoon or your hands until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Lightly oil a large bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Punch down the raised dough and transfer it to a floured surface. Gently knead in the sun-dried tomatoes, fresh herbs, and Parmesan cheese until evenly distributed.
Shape the dough into a loaf or oval shape and place it on the prepared baking sheet. Cover with the towel and let it rest for another 20 minutes.
Using a sharp knife, make three diagonal slashes on the surface of the loaf to allow steam to escape while baking.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the loaf cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5630 mg | 245% | |
| Total Carbohydrate | 491.1 g | 179% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 91.1 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 4556 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
