One of the things I love most about making breads is the aroma that permeates the air. The entire house smells heavenly, like an Italian bakery. This is a savoury bread with garlic and Italian seasoning. Each slice has a little bit of cheese on the inside which makes it a great appetizer or a perfect add-on to any pasta dish. The rustic look and texture of this loaf is what you'd expect from any Italian bread; crunchy on the outside, soft on the inside. It's best eaten when warm. I like to heat up a slice in the microwave for a few seconds. It tastes just like it came out of the oven. What I like most about this particular bread (other than the flavour, of course) is that you don't even need a knife. You just pull apart the wedges and you have ready made slices - perfect for travel or long trips where utensils are scarce. Enjoy!
Dairy, Egg, & Nut Free Italian Herb Loaf
Yields 1 Loaf (12 servings)
2 1/4 tsp active dry yeast (1 package)
1 tsp granulated sugar
1/2 cup warm water
1 1/2 tsp salt
1 tsp garlic powder
4 cups all-purpose flour
1 Tbsp dried parsley flakes
1/2 Tbsp dried thyme
1 Tbsp Italian seasoning
1 cup warm water
2/3 cup dairy free cheese, shredded
1/2 tsp Mrs. Dash Seasoning
Put the yeast, sugar and half cup warm water in a small bowl and stir well. Cover and set aside in a warm place for 10 minutes or until foamy.
Sift the flour, garlic, and salt in a large bowl. Add the parsley, thyme, and Italian seasonings and stir to mix. Make a well in the centre. Add the yeast mixture and 1 cup warm water. Mix to make a soft dough. Turn onto a lightly floured surface and knead for ten minutes, or until smooth. Place the dough in an oiled bowl and cover with a damp towel. Set aside for 1 hour or until it's doubled in size.
Punch down the dough and knead for 1 minute. Divide the dough in half and shape each half into 10 flat discs, about 2.5 inches in diameter. Mix the cheese and Mrs. Dash Seasoning in a small bowl, and add 2 teaspoons of the cheese mixture on one of the discs. Press another disc on top, then repeat with the remaining discs and cheese mixture.
Grease a 9x5 inch loaf pan with dairy free cooking spray. Stand the filled discs upright in the prepared loaf pan, squashing them together. Cover with a damp towel and set aside in a warm place for 30 minutes to rise again.
Preheat the oven to 415 degrees. Lightly brush the loaf with a little soy milk or water and bake for 30 minutes or until it's brown and crusty on the sides and top. It should sound hollow when tapped on the base.
Nutritional Info (Per Serving)
Calories 173.19, Total Fat 1.25g, Cholesterol 0mg, Sodium 336.67mg, Potassium 97.63mg, Total Carbohydrates 34.44g, Fiber 1.46g, Sugar 2.02g, Protein 5.42g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, & Nut Free Italian Herb Loaf
Yields 1 Loaf (12 servings)
2 1/4 tsp active dry yeast (1 package)
1 tsp granulated sugar
1/2 cup warm water
1 1/2 tsp salt
1 tsp garlic powder
4 cups all-purpose flour
1 Tbsp dried parsley flakes
1/2 Tbsp dried thyme
1 Tbsp Italian seasoning
1 cup warm water
2/3 cup dairy free cheese, shredded
1/2 tsp Mrs. Dash Seasoning
Put the yeast, sugar and half cup warm water in a small bowl and stir well. Cover and set aside in a warm place for 10 minutes or until foamy.
Sift the flour, garlic, and salt in a large bowl. Add the parsley, thyme, and Italian seasonings and stir to mix. Make a well in the centre. Add the yeast mixture and 1 cup warm water. Mix to make a soft dough. Turn onto a lightly floured surface and knead for ten minutes, or until smooth. Place the dough in an oiled bowl and cover with a damp towel. Set aside for 1 hour or until it's doubled in size.
Punch down the dough and knead for 1 minute. Divide the dough in half and shape each half into 10 flat discs, about 2.5 inches in diameter. Mix the cheese and Mrs. Dash Seasoning in a small bowl, and add 2 teaspoons of the cheese mixture on one of the discs. Press another disc on top, then repeat with the remaining discs and cheese mixture.
Grease a 9x5 inch loaf pan with dairy free cooking spray. Stand the filled discs upright in the prepared loaf pan, squashing them together. Cover with a damp towel and set aside in a warm place for 30 minutes to rise again.
Preheat the oven to 415 degrees. Lightly brush the loaf with a little soy milk or water and bake for 30 minutes or until it's brown and crusty on the sides and top. It should sound hollow when tapped on the base.
Nutritional Info (Per Serving)
Calories 173.19, Total Fat 1.25g, Cholesterol 0mg, Sodium 336.67mg, Potassium 97.63mg, Total Carbohydrates 34.44g, Fiber 1.46g, Sugar 2.02g, Protein 5.42g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
