I love herbed bread it makes a simple entree or one of those great dinner accompaniments and sometimes when dinner is a little lean it’s a tummy filler. The herbs of course giving it a some flavour and a little difference to just plain bread.
Making up my usual bread recipe
After the first rise I make balls of dough, golf ball sized.
I dipped and covered in a bowl of olive oil then dipped into a bowl of mixed herbs with a little garlic powder.
The oiled and herbed dough balls were then put side by side pushed against each other and into a baking tin of any shape just as long as it fits the balls with room for rising.
Rise again in a warm place for 40 mins and bake in a preheated 200*C oven, try 30 mins but it really depends on how big your tin is and how full you’ve made it.
Turn out onto a wire rack to cool. They do taste fantastic warm.
Any leftover I pull apart and freeze they only take about 10 mins to defrost for a snack.
You can sprinkle the top with grated cheese.
You can flatten the balls of dough and in a loaf time stand them on end to bake like ready made pull apart slices.
Make a sweet version with melted butter and cinnamon sugar. (When making up the dough recipe divide in half and make one sweet loaf and one savoury loaf).