This recipe took me two years to perfect. At first I was going to keep this Top Secret then I thought "What's the fun in that?"
Ingredients:
- 1 ¾ cup warm water
- ¼ cup butter softened
- 5 Tbs Celery Flakes
- 5 Tbs Onions minced
- 1 ½ tsp salt
- 1 ½ tsp black pepper
- 1 Tbs sage ground
- 1 ½ tsp thyme ground
- 1 ½ tsp rosemary ground
- 2 tsp marjoram
- ½ tsp dough conditioner or enhancer
- 2 Tbs vital wheat gluten
- 2 ½ Tbs chicken bouillon granules (best is Augason Farms)
- 4 cups bread flour
- 1 Tbs yeast
After resting, turn dough bottom side up and press to flatten. Then fold dough into shape you want. Place on a cookie sheet or jelly roll pan dusted with cornmeal or I just put it into a bread pan. Cover and place in a warm spot to rise, approximately 20 minutes.
Preheat oven to 400 degrees F. After rising, slash the bread with a very sharp knife. Brush or spray the top of the bread with cold water (this keeps the dough wet so that it won't form a crust from the heat of the oven, thus allowing the bread to get a good "oven spring: during the first 5 minutes of baking) and bake for 25 to 30 minutes or until nicely browned.
***WARNING***
Your house will smell so yummy you will want to eat the bread immediately! Just wait! You've waited this long, an hour or more won't kill you ;o)
FYI: I get all of my spices from this wonderful local store: Crystal and Spice Shoppe
2 comments:
Look at you, blogging after a year long break! I want more, immedietly! And I can't wait to try this recipe!
It's easier for me to post on Facebook ;o)
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