Cooking with Chef Singh

Fresh Herb Bread

Yields: makes 2 loaves: Serving Size: 16

• 2 1/2 cup white flour

• 1 tbsp dry yeast

• 1 tbsp sugar

• 1 cup warm water

• 1 tsp salt

• 1 tsp canola oil or Olive oil

• 1/4 cup fresh rosemary chopped (or 2 tbsp. dried)

• * cup green onion chopped

• 1/6 cup tomato diced

• 1/6 cup thyme chopped

• 2 tbsp. Margarine

• Palm spray (if not use oil for non sticking)

Methods: Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2x 9-in square cake pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle all the herbs over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 – 25 min, until lightly browned slice the lofe and Serve warm.

Chef’s cooking trivia: To bake the bread and cakes, check recipe to see if you have all the ingredients needed for the project. Start early in the day. It takes 1 1/2-2hour for dough to double in bulk. Test for correct water temperature for resolving yeast-water should be warm (105 F-115 FA). If the water is too hot the yeast will die. If it’s too cold yeast will not rise properly. New methods such as that used for Basic Bread Doug recipe do not require the yeast rise as in a sponge. Wash hands before handling dough. Be patient and let dough rise properly before baking. To test when dough has doubled in bulk, press two fingers (forefinger and middle finger) into dough. If indentations stay, dough has doubled in bulk and can be shaped. Kneading makes the dough elastic, stretchy, soft and pushes the yeast, which makes the bread rise evenly and thoroughly.

To Knead: Dust the work surface with flour. Place the dough on floured surface and sprinkle with more flour. Be careful of adding too much flour so as to prevent the bread from getting too heavy. Starting from the part of the dough closest to you, push down and away from you with the heel of your hands. Use your shoulders and the top of your body to lean into the dough. Give the dough one-quarter turn, pick up the far end of the dough fold it over toward you. Push down and away again. Repeat, adding more flour as needed. Dough is ready when it doesn’t stick to fingers.