Mixed Herb Cottage Loaf - Bread Machine Start

By jlwoodruff

Ingredients

• 1 1/4 cups water
• 4 cups unbleached white bread flour - plus extra for dusting
• 1 1/2 tsp. granulated sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. rapid rise yeast
• 1 Tbs. chopped fresh chives
• 2 tsp. chopped fresh thyme
• 1 Tbs. chopped fresh tarragon
• 2 Tbs. chopped fresh parsley
• 1 tsp. salt - to glaze
• 1 Tbs. water - to glaze

Details

Servings 1
Adapted from google.com

Preparation

Step 1

1. Pour the water into the bread machine pan. If the operating instructions for your bread machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the ingredients.

2. Sprinkle over the flour, ensuring it covers the water completely. Add the sugar and salt, placing them in separate corners of the bread machine pan. Make a small indent in the center of the flour - but do not go down as far as the water - and add the rapid rise yeast.

3. Set the bread machine to the dough cycle and press start.

4. Add the chives, thyme, tarragon, and parsley when the machine beeps to add extra ingredients, or during the final 5 minutes of kneading. Lightly flour two baking sheets.

5. When the dough cycle has finished remove the dough from the machine. Place it on a surface that has been lightly floured. Knock the dough back (punch it down) gently and then divide it into two pieces, making one piece twice as large as the other.

6. Take each piece of dough in turn and shape it into a plump ball. place the balls of dough on the prepared baking sheets and cover each with a lightly oiled mixing bowl.

7. Leave in a warm place for about 20-30 minutes, or until the dough has almost doubled in size.

8. Cut across, about 1 1/2 inch across, in the top of the larger piece of dough. Brush the surface with water and place the smaller round on top.

9. Carefully place the handle of a wooden spoon through the center of both pieces of dough. Cover the loaf with oiled clear film (plastic wrap) and leave it to rise for 10 minutes.

10. Meanwhile, preheat the oven to 425 degrees. Mix the salt and water for the glaze in a bowl, then brush the mixture over the top of the bread.

11. Using a sharp knife, make eight long slashes around the top of the bread and 12 small slashes around the base. Dust the top of the bread lightly with white bread flour.

12. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped on the base. Turn the loaf out on to a wire rack to cool.