Shallot Herb Bread
This flavorful loaf is perfect with a cheese plate, fruit, and paté. The excellent fiber comes from whole-wheat flour. The fresh sage and rosemary add color and flavor but not a great deal of fiber.
Serves: 8Hands-on: 25 minutesTotal: 4 hours 15 minutesDifficulty: Medium
- 1 packet yeast
- 3 Tbsp. maple syrup
- 1⅓ cups warm water
- 3 Tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. baking powder
- 1¾ cups all-purpose flour
- 1¾ cups whole-wheat flour
- 1 shallot, minced
- 1 Tbsp. minced fresh sage
- 1 Tbsp. minced fresh rosemary
- Combine yeast, ½ teaspoon maple syrup, and ⅓ cup water in a bowl. Let sit for 5 minutes.
- In a mixing bowl combine remaining water, oil, remaining maple syrup, salt, and baking powder. Mix in the all-purpose flour, then the yeast mixture with an electric mixer. Add the whole-wheat flour, shallot, and herbs. Knead with a dough hook for 10 minutes.
- Turn dough into an oiled bowl. Cover and let rise for 1 to 2 hours until doubled in bulk in a warm place.
- Punch down dough, then shape into a cylinder and place in an oiled loaf pan. Cover and let rise in a warm place for 90 minutes until doubled in size.
- Preheat oven to 350°F. Uncover bread and bake for 40 minutes.