Susan's Herbed Italian Bread

Susan Feliciano


I used a bread machine to mix this, but took it out before baking, and let it rise a second time. I wanted to shape it into long loaves like traditional Italian bread.


★★★★★ 1 vote

2 1-lb loaves
3 Hr 30 Min
30 Min


  • 11 oz
    lukewarm water
  • 1 tsp
    sea salt
  • 1 1/2 Tbsp
    extra virgin olive oil
  • 2 c
    king arthur white whole wheat flour
  • 1 1/2 c
    bread flour
  • 2 Tbsp
    vital wheat gluten
  • 1/4 c
    grated romano cheese
  • 1 Tbsp
    dried parsley
  • 2 tsp
  • 2 tsp
    dried onion flakes
  • 1/2 tsp
    dried basil leaves
  • 1/2 tsp
    crushed dried rosemary
  • 1/2 tsp
    ground dried garlic
  • 2 tsp
    active dry yeast (for bread machines)

How to Make Susan's Herbed Italian Bread


  1. Place the ingredients into the bread machine in the order given. Turn on bread machine and process according to manufacturer's directions for "dough only" use. Do not bake in the machine.
  2. When dough has completed its first rising, turn it out into a large oiled bowl, punch down and knead 5-10 strokes. Cover and let rise in a warm place for 1 hour.
  3. When rising is complete, punch down again and divide into 2 parts. Shape each part into a loaf by rolling each ball into a long log. Make 3-4 diagonal slices across the top of each loaf with a very sharp knife, cutting down about 3/4". Put loaves on a large baking sheet that has been dusted with cornmeal. Place pan in oven, with a pan of boiling water on the bottom shelf. Let rise, uncovered, about 20 minutes.
  4. After 20 minutes, leaving pan in the oven, set oven to 425 degrees. Bake for 25-30 minutes, until loaves sound hollow when tapped on bottom. Cool on racks.

Printable Recipe Card

About Susan's Herbed Italian Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom

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