Fresh Herb Bread
|Warm milk||350 Milliliter (1 1/2 Cups, 110 Degree / 43 Degree)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|White bread flour||400 Gram (2 2/3 Cups)|
|Chopped fresh mixed herbs||1 Tablespoon|
|Coarsely ground black pepper||1 Teaspoon|
|Milk||1 Tablespoon (Additional)|
Stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Pour in yeast mixture, combining to make a dough.
Cover and let rise in a warm place 1 hour.
Grease and flour a 12x4-inch (30x10-cm) loaf pan.
On a floured surface, knead herbs and pepper into risen dough.
Place in prepared loaf pan; cut the surface diagonally with a sharp knife.
Cover loaf and let rise in a warm place 30 minutes.
Preheat oven to 425°F (220°C).
Brush loaf with milk.
Bake 35 to 40 minutes or until loaf sounds hollow when tapped on underside.
Cover with foil during cooking if the loaf is becoming too brown on top.