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I obtained a bunch of bunches of fresh herbs to make herb bread. However, I have lots of herbs left over and would like to use them before they go bad.
(Or should I just freeze them or dry them? Or compose a song about them?)
Herbs: Mint, Oregano, Parsley, Rosemary, Sage, Thyme.
Other ingredients I have and could use: All-purpose flour, bread flour, beets (golden), blueberries, cod, eggs from parents' chickens, kale, lamb chops, lentils (brown), oranges (mandarin and navel), peas (English), rice, squid steak, steak, wheat (kamut). Also regular staples like olive oil, olives, soy sauce, etc.
Ingredients I hate, do not suggest a recipe that requires them: bananas, cilantro, eggplant, big chunks of raw tomato.
(Or should I just freeze them or dry them? Or compose a song about them?)
Herbs: Mint, Oregano, Parsley, Rosemary, Sage, Thyme.
Other ingredients I have and could use: All-purpose flour, bread flour, beets (golden), blueberries, cod, eggs from parents' chickens, kale, lamb chops, lentils (brown), oranges (mandarin and navel), peas (English), rice, squid steak, steak, wheat (kamut). Also regular staples like olive oil, olives, soy sauce, etc.
Ingredients I hate, do not suggest a recipe that requires them: bananas, cilantro, eggplant, big chunks of raw tomato.
From:
no subject
This recipe is from Kerry Greenwood's detective novel Earthly Delights (from her series about a baker detective, with recipes in the back of each book) and I haven't tried it myself but immediately thought of it when I saw your post:
(all measurements in Australian standard, but I honestly doubt it matters)
12g sachet of dried yeast
500g of plain white flour
1tbsp sugar
about 300mL water (blood heat)
1tsp salt
1c chopped fresh herbs
Mix everything except the herbs together for awhile. If you have a mixer with a dough hook, use it until the dough has combined and starts to pull away from the sides. If you are using your hands, keep mixing until it does that. Flour is chancy. If it's too dry, add more blood-heat water. If it's too wet, add more flour. Flub it onto a floured board and knead until it feels elastic (this is one of those things you have to learn by doing, like sex and swimming.) Then pat it out into a flattish rectangle like an unrolled Swiss roll. Cover it with a damp cloth and leave it to rise (stacking teh whole thing in a clean plastic bag and putting it into a warm bed works).
Preheat the oven to 180'C. When the dough is all swollen, spread your herbs and a pinch of pepper on the up side, roll it up, and glue the seam together with water. Lay it on the bench and cut it into slices. Cook for about 10 minutes. Tastes gorgeous even if it's not exactly round or is a bit singed at the edges.