Romano Oregano Bread Recipe

How to make it

---

• Add flour, salt, sugar, oregano, bread fresh and cheese to bowl of a food processor; pulse to mix.
• Add yeast to warm water with a pinch of sugar and proof for 5 minutes.
• Incorporate yeast, olive oil and roux to flour mix.
• Add water slowly with processor running until dough pulls away from the side of the bowl. There will be a little water left.
• If doing by hand, mix in a bowl. See Photo
• Rest for 20 minutes for dough to hydrolyze.
• Run processor 1 minute to knead the dough. Add flour or water in small increments as needed to balance the dough so it is not too sticky or dry. Dough ball should clean the side of the bowl and not load or slow down the kneading process.
• If doing by hand, knead for 8 minutes adding water or flour in small increments as needed for a tacky but not sticky dough.
• Remove from bowl to a lightly floured surface and knead a few times shaping the dough to a round ball. Coat a bowl with oil; place dough in bowl turning to coat and cover with a damp towel or oil coated plastic wrap and remove to a warm spot to double in size.
• Turn out onto a lightly floured surface and press down with fingers to release trapped air. Cover for 20 minutes to let dough relax.
• Roll dough to a rectangle shape then roll up forming a loaf pinching seam and ends; place in a 9x5 loaf pan coated with oil; cover and let rise until doubled.
• Preheat oven to 350F just before second rise is complete.
• Bake for 35 minutes. Remove from pan and cool on wire rack. Brush with butter or milk as desired.

  Close