Another really simple bread recipe that I found in my mom’s stash. She probably clipped it out of a magazine originally. I was skeptical while making it because mine didn’t rise as much as the recipe said it would, but it still turned out just fine.
2 cups whole-wheat flour
1 cup all-purpose flour
1 package rapid-rising dry yeast
1 teaspoon salt
1 cup of very warm water
2 tablespoons olive oil
1 large clove of garlic, pressed or minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried tarragon
** Use fresh herbs if you’ve got them! If you’re using fresh, put in 1 1/2 teaspoons, rather than 1/2 teaspoon.
1. In a large bowl, mix flours, yeast, and salt. Add water and oil, stirring until a stiff dough forms. Turn dough out on a lightly floured surface.
2. Knead dough until smooth and elastic – about 3 minutes. Place dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 40 minutes. The recipe says that it should double in size, but mine didn’t rise quite that much.
3. Lightly grease a large baking sheet. Punch down the dough and knead in garlic and herbs. Cut the dough into 3 pieces and shape each piece into a 12-inch-long cylinder (like small French Bread). Place dough on the baking sheet, cover loosely, and let rise for about 25 minutes. Again, the recipe says they should double in size, and mine did not.
4. Heat the oven to 425°F, and bake loaves for 20 minutes. They should be golden brown and sound hollow when tapped. Cool and then eat!
This was a lesson in not giving up. I almost quit after the first rise, since my dough failed to double in size. But I pressed on, and it turned out fine! Fluffy, flavorful, and very good with soup.