Herb Bread – A Loaf for Bread Dumplings or Stuffing

You will also need:

1. 2 large mixing bowls.
2. A pastry board.
3. A 9-inch or 9 1/2-inch loaf pan.
4. A cotton dishtowel.

Note: Step-by-step photos on the related link.

1. Place all of the ingredients in a large bowl and stir them together to form a dough.
2. Knead the dough by hand in the bowl until it is compact and pliable and no longer sticks to the sides of the bowl.
3. Transfer the dough to a second mixing bowl that you’ve greased with a little butter. Let the dough rise, covered with plastic wrap or a dishtowel until doubled in size (2 hours is a good approximation of the time this will take).
4. Punch it to deflate the dough and turn it out onto a pastry board. Shape the dough into a log and place it in a loaf pan that you’ve greased with butter.
5. Cover the loaf loosely with a dishtowel and let it rise until its crown is about 1-inch higher than the rim of the pan.
6. Towards the end of the second rise, preheat the oven to 350 F. When the loaf is completely risen, bake it for 35-40 minutes, or until it is golden and sounds hollow when tapped.
7. Remove the loaf from the oven and let it sit in the pan for a few minutes, then loosen its edges from the sides of the pan and turn it out onto a rack to cool.
8. The cooled loaf may be wrapped and stored in the refrigerator for many days.

An acknowledgement: This recipe is adapted from one on the King Arthur Flour site.