Round Loaf Herb Bread (adapted from the divine "More-With-Less Cookbook" by yours truly)
Dissolve 2 packets of active dry yeast (or 5 teaspoons, or 1 tablespoon of instant yeast) in 1/2 cup warm water.
Meanwhile, saute in a small skillet until golden brown:
- 1/4 c. cooking oil
- 1 small onion, chopped
- 1 t. kosher salt
- 1 clove garlic, minced (or 3 cloves roasted garlic, chopped)
Add to yeast mixture:
- 1 can evaporated milk OR 1 1/2 c. milk plus 1/2 c. powdered milk
- 3 T. sugar
- 1/2 c. chopped fresh parsley
- 1/2 t. dried dill
- 1/4 t. dried thyme
- onion mixture
- 1 c. cornmeal
- 2 c. whole wheat flour (I used King Arthur because it's very finely ground)
2 - 3 c. additional whole wheat flour, or until mixture is smooth and only slightly tacky, then knead for about 5 minutes. Shape into a round, place in a greased bowl (flip it over so the whole lump of dough gets oiled), cover with a damp towel and let rise about an hour or until it's doubled in volume.
Turn out of the bowl, divide in half, gently shape each half into rounds. Line a sheet pan with parchment and sprinkle parchment with cornmeal. Place each round loaf onto parchment, cover all with a damp towel and let rise until doubled, about 45 minutes.
Preheat oven to 350. Allow at least 20 minutes for your oven to preheat, regardless of when it says it's preheated!
When loaves are doubled, get about 1/4 cup of water in a cup, put the bread in the oven, and toss the water on the oven floor (unless you have a gas oven -- I don't know if you can safely do this with gas). IMMEDIATELY close the oven door or you'll get a face full of steam! (The steam created by the water helps with two things: the "spring" or initial oven rise of the dough, and the crust -- your loaf will definitely have a sturdier crust this way. Yum!)
Bake 30-45 minutes or until loaf sounds hollow when you thump it. Let cool slightly before slicing, if you can bear it.