Best 9 Australian Four Herb Bread Recipes

AUSTRALIAN DAMPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
• In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
• Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

5 INGREDIENT AUSTRALIAN DAMPER RECIPE

Steps:

• Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
• Next, place the self-raising flour, salt in a large mixing bowl (along with half the rosemary if using). Chop the butter into small cubes, pop it to the flour mix and rub it into the flour with your hands to combine.
• Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough.
• Divide the dough into four portions for tasty mini dampers, or make one large damper.
• Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
• Optional: Garnish with remaining rosemary.
• Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow - that's when you know you're done!

AUSTRALIAN FOUR HERB BREAD

Steps:

• Lightly grease loaf pan.
• Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
• Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth.
• Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
• Punch down dough and knead for 5 minutes or until smooth.
• Divide dough into 4 portions.
• Roll 1 portion into 6" x 8" rectangle.
• Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
• Roll dough up from long side like a Swiss Roll.
• Repeat with remaining dough and herb mixture.
• Place 2 rolls side by side in prepared pan, top with remaining rolls.
• Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
• Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
• Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
• Let stand in pan for 5 minutes before removing to cooling rack.

AUSTRALIAN BUSH BREAD - DAMPER

Steps:

• Sift the flour and salt into a bowl and make a well in the middle.
• Pour in the milk and mix.
• Grease the camp oven or round baking pan and dust with flour.
• Place dough in the camp oven or pan.
• Cut a cross in the top surface of dough.
• Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
• Eat with a cup of tea, boiled in a billy.

FRESH HERB BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in.
• the order recommended by the manufacturer.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Remove from pan and cool on wire rack.
• *Recommend using bread machines with 9-cup or larger bread pan for.
• this recipe.

GRANDPA'S BREAD

Steps:

• Put dry ingredients in a food processor; turn on processor to mix.
• Add warm water till dough binds.
• Place dough on a floured board and knead 3-4 times.
• Shape dough into a ball, put in a warm bowl and cover with plastic wrap; let rise for ½ hour.
• Knead dough again approximately 10 times; return to a warm covered bowl for two hours.
• Sprinkle corn meal on a cookie sheet.
• Knead dough until smooth, form into a loaf shape, place on the cookie sheet that has been sprinkled with cornmeal; cover with a warm damp towel and let rest for 30 minutes.
• Remove towel, score top of loaf several times with a sharp knife.
• Bake in a preheated 400-degree oven for about 30 minutes.

SLOW COOKER HERB BREAD

Steps:

• Preheat slow cooker unit, without the crock, on high.
• Grease slow crock very well and line the bottom with a greased round of parchment paper.
• Sprinkle interior of crock with cornmeal.
• Stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy.
• Place flour in large bowl and mix in the herbs and salt.
• Make a well in the centre and add the yeast mixture, remaining water and oil.
• Mix by hand until a ragged dough forms.
• Knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking).
• Place dough in the crock and brush the top with the milk.
• Let stand in warm place for 5 minutes.
• Place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned.
• Carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf.
• Cool completely before slicing.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

FLAVORFUL HERB BREAD

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).