Fresh Herb Bread | Wolf Gourmet

Freshly picked herbs bring a bold flavor and aroma to home cooked dishes. To have a selection of fresh herbs available in my kitchen, I started an outdoor herb garden this year, planting a range of seedlings consisting of rosemary, thyme, oregano, and basil. With plenty of sun and careful watering, the plants have quickly outgrown their planters, spilling over the edges and onto the ground. Now challenged with an overwhelming abundance of herbs, I have been finding new ways to include them in my everyday cooking, including with this fresh herb bread.

Proofing in the Wolf Gourmet Countertop Oven Proofing in the Wolf Gourmet Countertop Oven

The Wolf Gourmet countertop oven has a permanent place in my kitchen. I use the countertop oven more often than my regular oven because it is energy efficient, heats up quickly, and—even though it is considerably smaller than a traditional oven—it is large enough to accommodate the majority of my baking pans. It does not heat up the house (which I am especially grateful for during these warm summer months).

For breads, the countertop oven features “proof,” which is a low-temperature setting (80 °F) that helps yeast dough rise faster than it would at room temperature. The oven is a draft-free environment, which allows the yeast to work at converting sugars into carbon dioxide. With the fresh herb bread, I used the proof setting for both rises: the first when doubling the dough size after kneading, and the second to bring it to its final size after shaping.

Proofing in the Wolf Gourmet Countertop Oven

The fresh herb bread has a bold flavor and fragrance. The bread is customizable to your tastes: use whichever herb or combination of herbs you prefer. Whether spread thickly with butter, sopping up gravy, or forming the base of a sandwich, the bread becomes a kitchen staple.  If you do not have fresh herbs, dried herbs can be substituted in their place. Since dried herbs have a more concentrated flavor, use 1 teaspoon of dried herbs to every 1 tablespoon of fresh herbs.

Proofing in the Wolf Gourmet Countertop Oven
Fresh Herb Bread
Fresh Herb Bread
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Servings
1 loaf
Servings
1 loaf
Fresh Herb Bread
Fresh Herb Bread
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Votes: 0
Rating: 0
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Rate this recipe!
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 2 tsp active dry yeast
  • 1 1/3 cups lukewarm water
  • 1/4 cup olive oil
  • 4 tbsp freshly chopped herbs (e.g. rosemary, basil, oregano, thyme)
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 1/2 cups bread flour
Instructions
  • In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the lukewarm water and allow to sit about 5-10 minutes until yeast is activated (looks frothy). Stir in the olive oil, freshly chopped herbs, salt, and black pepper. Gradually add bread flour, mixing until the dough comes together.
  • Turn out dough onto a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough on low for 7-10 minutes, or until elastic.
  • Set the Wolf Gourmet countertop oven to "Proof." Cover dough with plastic wrap or a kitchen towel and let rise until doubled in the oven, about 1 to 1 1/2 hours. Punch down the dough before turning out onto a lightly floured surface. Form the dough into a circular shape and place onto a baking sheet lined with parchment. Cover with a kitchen towel and continue proofing for another 40-60 minutes or until doubled.
  • Preheat oven to 350 °F.
  • Brush loaf with olive oil and sprinkle the top of the bread dough with chopped herbs, if desired. Using a sharp knife (or lame), slash a design into the top of the loaf. Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped (internal temperature of 200 °F). Remove from baking pan and allow to cool slightly before slicing and serving.

Kristin Rosenau is a baker and high school science teacher with a serious sweet tooth. After starting an affair with butter and sugar out of college, her love for baking has only grown. The voice behind the blog Pastry Affair, Kristin develops original recipes that give homespun flavors a fresh, new feel. She believes in the power of a good book, a shot of espresso, and travel to unfamiliar places.

2 comments on “Fresh Herb Bread from Pastry Affair”

  1. Savannagal

    Does the oven have an enamel interior with stainless parts? As in, no non-stick surface materials?

  2. Julianne

    hi! first time bread baker here 🙂 if i am going to make this using a regular oven, i assume the directions stay the same, except that i would proof it on my kitchen counter?
    thanks in advance!

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