This recipe makes great dinner rolls or can be made into a round "artisan" loaf. I used to make the rolls all the time to sell at the Farmers Market before the Health Dept. decided a commercial kitchen was needed to sell baked goods! I also have a beer bread version of this using my
Baking Mix, watch for the recipe soon! I use a coarser grind cornmeal which gives it a little crunch.
Country Herb Yeast Bread
2 1/2 cups bread flour
1 1/3 cups unbleached all-purpose flour
2/3 cup yellow cornmeal
1/3 cup sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoon bread machine yeast
1 cup lukewarm milk
2 eggs, room temperature
1/3 cup butter, room temperature
Mix and knead all ingredients until a soft dough forms; by hand, bread machine or stand mixer.
Let rise until doubled in size. I got distracted in the garden and this went a little too far but that is okay on the first rise. :)
Punch down dough and divide into two equal pieces.
At this point, you can either make rolls or round loaves. If making rolls, divide each half into eight pieces and put into a greased 8 to 9-inch round cake pan. If making round loaves, form each half into a ball and place into a greased cake pan, cut an X in the top.
Let rise until nearly doubled in size.
Bake in a preheated 375 degree oven 12 to 15 minutes for rolls; 20 to 25 minutes for round loaves. Remove from pan immediately and cool on a wire rack.
These also make great little sandwich rolls!
