Italian Herb Bread
The herbs in the small loaves are full of essential oils, tannins and bitter substances. These have an antispasmodic, partly antibacterial effect and stimulate the production of digestive juices, i.e. they improve digestion.
The herb breads become even more delicious if you sprinkle a tablespoon of grated Parmesan cheese over each of them at the end of the baking time and let them be gratinated. Another variation is to work dried tomatoes or olives into the herb breads.
This recipe uses FRESH yeast, not dried yeast. To convert to dry yeast use this rule of thumb - Divide the amount by 3. So for this recipe use 7 grams of dry yeast.
An easy way to remember any yeast conversion is:
10g of fresh yeast = 1 teaspoon of dry yeast
(10 : 3 = 3.33 g)
Dissolve the yeast in approximately 8 ounces of lukewarm water. Mix the flour with the salt in a bowl. Form a well in the center, then add the yeast mixture and the oil. Process the mixture with a handheld mixer fitted with a dough hook until smooth. If the dough is too moist, add some flour. Likewise if it's too dry, add some lukewarm water.
Knead the dough vigorously on a floured work surface for 10 minutes. Form into a ball and let rise for 1 hour in a warm place.
Rinse and dry the herbs, then chop finely.
Preheat the oven to 200°C / 400°F.
Knead the dough again, and incorporate the herbs. Portion into 4 separate servings. Form them into small balls, and place into loaf pans lined with parchment paper. Let rise for 15 minutes, then bake in the oven for 30 minutes.
Remove the bread from the oven, let cool, and serve.