by Heather Schmitt-Gonzalez / Sunday, August 1, 2010
Lammas Loaf ...or, um...loaf mass loaf...wha!?
adapted from China Bayles' Book of Days
2 1/4 tsp. active dry yeast
1 tsp. sugar
1 1/4 c. warm water, divided
2 Tbs. melted butter, divided
2 1/2 - 3 c. bread flour
1 tsp. sea salt
2 Tbs. fresh Sage, minced
2 Tbs. fresh Rosemary, minced
2 Tbs. fresh Thyme, minced
2 Tbs. fresh Oregano, minced
2 tsp. poppy seeds
Put 1/4c. of the warm water in a large bowl and sprinkle the yeast and sugar over it, stirring to dissolve. Add the remaining c. of warm water and 1 Tbs. of the melted butter.
In a separate bowl, combine the sage & salt with 2 1/2 c. of the flour. Add to the yeast mixture, a little at a time, stirring w/ a wooden spoon to form a slightly sticky dough. Add a bit more of the remaining flour, if necessary to make dough workable (so it doesn't stick to everything). Turn dough out onto floured surface and knead until smooth and elastic (5-6 mins.).
Oil a large bowl and place the dough in, turning to coat. Cover with a clean, damp cloth and let rise in a warm place until doubled in size, ~90 mins. Punch dough down. Divide it into thirds, add one of the remaining herbs to each section of dough and knead it in.
I cannot begin to tell you how amazing this is warm, eaten with some hunks of cheese...or slathered with herby, tangy cheese. My favorite cheese to eat it with...gouda. ohemgeeyum.
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Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.