Dissolve 1/2 tsp sugar in 4 oz of the warm water and mix in the yeast. Let proof until bubbly.
Add All Purpose Baking Mix to your mixer's bowl
Turn stand mixer on low and slowly add the yeast mixture to the All Purpose Baking Mix. Add oil, minced garlic, parsley, basil, rosemary, eggs and sugar. Mix thoroughly.
Add remaining warm water. Mix on the highest speed for 6 1/2 minutes.
Pour the batter into a greased 10" inch cast iron skillet, or a 9" X 5" inch bread pan, level with a spatula. Cover with plastic wrap and a towel. Let rest/rise for 40 minutes. Add extra herbs to top of loaf.
Preheat oven to 350⁰ F. Loaf will continue to rise as it bakes - do not worry if it doesn't appear to have risen enough after 40 minutes.
Bake for 60 minutes. (you may add a foil tent after the first 10 or 15 minutes)
When baking is finished cool on a wire rack.
Whisk eggs, water, oil and sugar in a bowl - or the bread machine pan. (if using a bowl - add to the pan after whisking)
Add All Purpose Baking Mix, garlic, basil, and rosemary to pan. Place pan in bread machine and sprinkle yeast on top of the other ingredients.
Program bread machine for a 20 minute mix cycle, 40 minute rest/rise cycle. (For artisan cast iron loaf see oven instruction 5-8.) and a 60 minute bake cycle. Turn the bread machine on. Once 40 minute mixing cycle is over sprinkle extra herbs over the bread. Makes about a 1 1/2 lb loaf of bread.
Add 15 g (1/2 oz) water for every 2500 feet elevation (we use 300-320 g of water at 4000-5000 ft). If your bread doesn't rise properly, it may have needed more water. If it falls or sinks in on the sides after it is baked, it had too much water.
Ingredients
Directions
Dissolve 1/2 tsp sugar in 4 oz of the warm water and mix in the yeast. Let proof until bubbly.
Add All Purpose Baking Mix to your mixer's bowl
Turn stand mixer on low and slowly add the yeast mixture to the All Purpose Baking Mix. Add oil, minced garlic, parsley, basil, rosemary, eggs and sugar. Mix thoroughly.
Add remaining warm water. Mix on the highest speed for 6 1/2 minutes.
Pour the batter into a greased 10" inch cast iron skillet, or a 9" X 5" inch bread pan, level with a spatula. Cover with plastic wrap and a towel. Let rest/rise for 40 minutes. Add extra herbs to top of loaf.
Preheat oven to 350⁰ F. Loaf will continue to rise as it bakes - do not worry if it doesn't appear to have risen enough after 40 minutes.
Bake for 60 minutes. (you may add a foil tent after the first 10 or 15 minutes)
When baking is finished cool on a wire rack.
Whisk eggs, water, oil and sugar in a bowl - or the bread machine pan. (if using a bowl - add to the pan after whisking)
Add All Purpose Baking Mix, garlic, basil, and rosemary to pan. Place pan in bread machine and sprinkle yeast on top of the other ingredients.
Program bread machine for a 20 minute mix cycle, 40 minute rest/rise cycle. (For artisan cast iron loaf see oven instruction 5-8.) and a 60 minute bake cycle. Turn the bread machine on. Once 40 minute mixing cycle is over sprinkle extra herbs over the bread. Makes about a 1 1/2 lb loaf of bread.
Add 15 g (1/2 oz) water for every 2500 feet elevation (we use 300-320 g of water at 4000-5000 ft). If your bread doesn't rise properly, it may have needed more water. If it falls or sinks in on the sides after it is baked, it had too much water.